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Spudnuts
|
5
packages
yeast, dissolved in warm water
|
|
1
pint
mashed potatoes
|
|
1
quart
milk, scalded
|
|
1
cup
sugar
|
|
1
cup
shortening, melted
|
|
1.5
Tbs
salt
|
|
2
tsp
vanilla
|
|
4
large
eggs, beaten
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Glaze
|
0.5
cup
margarine
|
|
1
lb
powdered sugar
|
|
0.5
cup
boiling water
|
|
1
tsp
vanilla
|
Maple Glaze
|
1.5
cup
powdered sugar
|
|
1
tsp
maple flavoring
|
Chocolate Glaze
|
0.5
cup
margarine
|
|
1
lb
powdered sugar
|
|
0.5
cup
boiling water
|
|
1
tsp
vanilla
|
|
4
Tablespoon
cocoa
|
Cook milk to lukewarm.
Add potatoes, shortening, sugar, salt, vanilla, eggs and yeast.
Add and mix in 13-15 cups of flour (the dough should be very soft.)
Cover and let rise until double; stir down and let ride again.
Roll 1/2-inch thick, cut with a donut cutter.
Place on floured surface and let rise again, about 15-20 minutes
Fry in deep, hot shortening or oil, 350°-375° until lightly browned on one side. (about 2 - 3 minutes.)
Trun and brown on other side.
While warm, dip in glaze and put on rack to dry.
Best when eaten the day they're made.
Do not store in plastic or cover with foil as they will "sweat." Best stored in a box or on a cookies sheet with sides.
For the glaze, mix together ingredients.
For the maple glaze, siddolve in hot water. Add a little maple syrup for added flavor.
For chocolate glaze: Use the first glaze ingredients and add 4 Tbs cocoa
Per Serving
| Kcal: | 269 kcal |
| Fibers (g): | 0.3g |
| Sodium (mg): | 560mg |
| Carbs: | 33.1g |
| Sugar (g): | 28.8g |
| Fat: | 14.3g |
| Saturated fat (g): | 4.1g |
| Cholesterol: | 35mg |
| Proteins: | 3.5g |
