SPUDNUTS

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Spudnuts image

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.

Provided by darthlaurie

Categories     Yeast Breads

Time 1h50m

Yield 48 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, 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 double, about 20 minutes.
  • Roll out on a floured surface to 1/2.
  • inch in thickness. Cut with a floured 3-inch doughnut cutter.
  • 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.
  • Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
  • Makes 4 dozen.

Nutrition Facts : Calories 154.5, Fat 3, SaturatedFat 0.6, Cholesterol 9.9, Sodium 56.4, Carbohydrate 29.1, Fiber 0.8, Sugar 12, Protein 2.8

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