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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 48 |
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When I was a very little girl, my grandma made spudnuts every Halloween. I imagine her recipe was very similar to this one, clipped from the Salt Lake Tribune in 2000. Ingredients:
1 lb russet potato, peeled and quartered |
2 (1/4 ounce) packages active dry yeast |
1 1/2 cups warm milk |
1/2 cup vegetable oil |
1/2 cup sugar |
2 eggs |
1 teaspoon salt |
7 1/2 cups all-purpose flour |
oil (for deep frying) |
4 cups confectioners' sugar |
1/3 cup water |
1 teaspoon vanilla |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
2. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
3. Add enough flour to form a soft dough.
4. 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 double, about 20 minutes.
5. Roll out on a floured surface to 1/2.
6. inch in thickness. Cut with a floured 3-inch doughnut cutter.
7. In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
8. Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
9. Makes 4 dozen.
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