Spudnuts - cooking recipe

Ingredients
    1 lb russet potato, peeled and quartered
    2 (1/4 ounce) packages active dry yeast
    1 1/2 cups warm milk
    1/2 cup vegetable oil
    1/2 cup sugar
    2 eggs
    1 teaspoon salt
    7 1/2 cups all-purpose flour
    oil (for deep frying)
    Glaze
    4 cups confectioners' sugar
    1/3 cup water
    1 teaspoon vanilla
Preparation
    Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
    In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
    Add enough flour to form a soft dough.
    Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until double, about 20 minutes.
    Roll out on a floured surface to 1/2.
    inch in thickness. Cut with a floured 3-inch doughnut cutter.
    In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
    Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
    Makes 4 dozen.

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