Tuesday, December 15, 2009

Potato Doughnuts

AKA Spudnuts

  • 1/2 c melted shortening [my mom uses butter]
  • 1/2 c sugar
  • 1 c milk, scalded
  • 1/2 c potato water
  • 1/2 c mashed potatoes
  • 2 tsp. salt
  • l pkg. dry yeast in 1/4 c warm water (or add 1/4 c more water and sprinkle on lukewarm liquid ingred.)
  • 2 beaten eggs
  • 8 c unbleached flour
Heat milk, potato water, potatoes, butter, sugar and salt until just warm. Add beaten eggs and yeast when lukewarm. Add flour; knead well. Cover and let rise in the fridge in greased bowl overnight. If you don't have time, just let it rise a time or two at room temp. Be sure to cover it with a clean cloth or lid to keep a crust from forming on the top.

Roll out 3/4 inch thick on lightly floured surface. Cut with doughnut cutter. Cover with cloth and let rise until double, about 1 hour. Fry in deep fat (375 degrees) until brown. Place raised side down first. Turn and brown other side. Drain on paper towels and roll in sugar or glaze with thin powdered sugar and milk frosting.

Makes 3 dozen doughnuts and 3 dozen holes.

Megan's Notes: My mom often used to make these at Halloween. They are delicious; I highly recommend them!

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