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