Spudnuts are potato-based doughnuts–heavier and more substantial than regular raised doughnuts.

  • 2 pkg. yeast
  • 1 cup lukewarm potato water
  • 2 t sugar
  • 4 cups scalded milk
  • 1 cup sugar
  • 2  salt
  • 5 eggs, beaten
  • 2 cups freshly mashed potatoes
  • 15 cups flour, approximately
  • 1 cup shortening, melted

Dissolve yeast in potato water with 2 t sugar. Let stand 10 minutes. Add yeast to cooled milk, then sugar, shortening, salt, potatoes, eggs, and 1 t nutmeg if desired. Stir well. Add flour to make a very soft dough.

Let rise to double. Punch and let rise again. Roll on floured board to 1/2″ thickness. Cut into doughnuts. Place on floured paper and let rise till doubled.

Fry in deep fat placing underside up. Dip while hot in following glaze: Simmer 3 cups sugar, 3/4 cup butter and 1 cup hot water for 5 minutes. Add 2 t vanilla. Keep over hot water to avoid granulating.

Servings: 8 to 10 dozen