SPUDNUTS

By rmille6277

Maxine Hayes Riggs

Ingredients

• 1 3/4 cups milk
• 1/2 cup sugar
• 1/2 cup shortening
• 1/2 cup mashed potatoes
• 1 package dry yeast
• 1/2 cup warm water
• 2 eggs, beaten
• 1/2 teaspoon vanilla
• 7 to 8 cups sifted flour
• 1 teaspoon baking powder
• 2 teaspoons salt

Preparation

Step 1

Scald milk; stir in shortening, sugar and mashed potatoes. Cool to lukewarm (90deg). Blend well. Sprinkle yeast over warm water and stir until yeast is dissolved. Add to lukewarm mixture. Stir in beaten eggs and vanilla.
Sift 7 cups flour with baking powder and salt; add gradually to the lukewarm mixture. Mix well after each addition. Add another cup of flour if needed. Turn into a greased container; cover and let rise until double in bulk, about 1 1/2 hours.
On a well floured board, roll out dough to 1/2 inch thickness. Cut with floured doughnut cutter.
Place cut doughnuts on wax paper; let rise until double in bulk, about 1/2 hour. Fry Spudnuts a few at a time in oil or melted shortening heated to 375deg F. Drain on absorbent paper.
Shake a few doughnuts at a time in a bag containing sugar and cinnamon. Or spread with thin glaze made from confectioners’ sugar and milk. Makes about 4 dozen.