Aunt Martha's Spudnuts

• Produce

  • 1 lb Russet potatoes

• Baking & Spices

  • 2 pkg Active dry yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Crisco vegetable oil
  • 1 Oil

• Dairy

  • 1 1/2 cup Milk can use buttermilk or sour milk if desired

• Other

  • 7 1/2 c (about all purpose flour- more or less
  • 2 Large eggs or 3 medium
  • 3/4 c granulated sugar more or less

Found on justapinch.com

Description

Ingredients

• 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 salt
• 7 1/2 c (about) all purpose flour- more or less
• oil for deep frying

Directions

• 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. --- OR---- 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.