Aunt Martha's Spudnuts
Great glazed or with cinnamon sugar.
Aunt Martha made these many times, now I have this recipe from the 40's.
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- 1 lb
- russet potatoes, peeled and quartered(about 2 c. mashed)
- 2 pkg
- active dry yeast
- 1 1/2 c
- warm milk can use buttermilk or sour milk if desired
- 1/2 c
- crisco vegetable oil
- 3/4 c
- granulated sugar more or less
- 2 large
- eggs or 3 medium
- 1/2 tsp
- 7 1/2 c
- (about) all purpose flour- more or less
- oil for deep frying
1Cook potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup potato water; cool to lukewarm. (save remaining water for other dishes- freeze it to use with soup of vegetables).
2Dissolve yeast in the 1/2 cup potato water;stir until dissolved.
In a large mixing bowl;Mash potatoes when cooled to lukewarm and add to yeast mixture. Stir in 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 doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3 inch doughnut cutter.
3In a deep fryer(I use my electric fry pan), heat oil to 375^. fry doughnuts, a few at a time, until golden brown on each side.
For a glaze:
4 c. powdered sugar
1/3 c. water
1 teas. vanilla
Combine ingredients in a bowl and dip warm doughnuts in glaze. Cool on wire racks.
Place granulated sugar about 1/2 cup and 2 Tablespoons cinnamon in a seal-able bag and place luke-warm doughnuts in bag -one or 2 at a time and shake gently to coat evenly.