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Ingredients
| active dry yeast: 2 1/4 tsp |
| 2% milk: 1 cup |
| water: 3/4 cup |
| granulated sugar: 1/2 cup |
| salt: 1 tsp |
| russet potatoes (diced): 1 cup (mashed) |
| butter flavored shortening: 1/2 cup |
| eggs: 2 |
| baking powder: 2 tsp |
| all-purpose flour (unsifted): 7 cups |
Spudnuts
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
120 min -
Servings
12 serving(s)
Tags
- Dissolve yeast in warm water & milk.
- Add sugar & salt.
- Add potatoes, shortening, eggs, baking powder & some of the flour; mix well.
- Add additional flour until soft dough is achieved.
- Turn onto a floured surface & knead until dough is smooth & elastic.
- Place in a greased bowl & turn once to grease both sides.
- Let rise till double.
- Punch down & turn onto floured surface.
- Roll out to 3/4" thickness & cut with doughnut cutter.
- Let rise until double.
- Fry in deep, hot oil, heated to 375.
- Turn once until both sides are golden brown.
- Remove with slotted spoon & drain on paper towel.
- Glaze while warm.
- Cooking time includes rising of the dough.