Aunt Marthas Spudnuts Food

AUNT MARTHA'S SPUDNUTS

Steps:

• 1. Cook 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).
• 2. Dissolve 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.
• 3. In 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.

SPUDNUTS

Steps:

• In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
• In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
• Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
• In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.

IDAHO SPUDNUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the 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 doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.