Spudnuts Food

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.

SPUDNUTS

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.

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.

IDAHO SPUDNUTS (DOUGHNUTS)

Steps:

• Cook potatoes in water until tender.
• Drain, reserving 1/2 cup of the water.
• Set the 1/2 cup water aside.
• Cool to 110 degrees.
• Mash potatoes well.
• In lg bowl, dissolve yeast in reserved cooking water.
• Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to make a soft dough.
• Place in greased bowl, turn to grease top.
• Cover and let rise for 1 hour, until doubled.
• Punch down, let rise again until doubled, about 25 minutes.
• Roll out on floured surface to 1/2 inch thick.
• Cut with floured cutter.
• Heat oil to 375*.
• Fry until golden brown.
• Mix water and powdered sugar until smooth.
• Add vanilla.
• Dip warm doughnuts in glaze.
• Cool on wire racks.
• Try not to eat all of them at once!