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.
1 lbrusset potatoes, peeled and quartered(about 2 c. mashed)
2 pkgactive dry yeast
1 1/2 cwarm milk can use buttermilk or sour milk if desired
1/2 ccrisco vegetable oil
3/4 cgranulated sugar more or less
2 largeeggs or 3 medium
7 1/2 c(about) all purpose flour- more or less
·oil for deep frying
How to Make Aunt Martha's Spudnuts
- Cook 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).
- Dissolve 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.
- In 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.