Spudnuts

4 dozen

Ingredients

Quantity Ingredient
cup Milk
½ cup Shortening
½ cup Sugar
½ cup Mashed potatoes
1 pack Active dry yeast
½ cup Warm water, 110-115 degrees
2 Eggs, beaten
½ teaspoon Vanilla
To 7 cups all-purpose flour
1 teaspoon Baking powder
2 teaspoons Salt

Directions

Scald milk; stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well.

Sprinkle yeast over warm water and stir until yeast is dissolved. Add to milk mixture. Stir in beaten eggs and vanilla.

Sift 6½ c. flour with baking powder and salt; add gradually to yeast mixture, mixing well after each addition. Add another ½ c. flour if needed to make a soft dough you can handle (use no more than necessary). Turn into greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, about 1 ½ hours.

Roll to ½ " thickness on floured board. Cut with floured doughnut cutter, reserving centers to make Pecan Rolls (recipe follows).

Place cut-out doughnuts on waxed paper; cover with cloth and let rise in warm place until doubled, about 30 minutes.

Fry a few doughnuts at a time in hot salad oil (375 degrees). Drain on absorbent paper. Spread warm doughnuts with a thin glaze made of confectioners sugar and milk, or shake them in a bag containing sugar to coat them. Makes about 4 dozen doughnuts.

From the Farm Journal's Homemade Bread cookbook.

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