Idaho Spudnuts (doughnuts)
- Reviews 1
Ready In: 1 hr 42 mins
Yields: 48 spudnuts
Ingredients
- 1 lb idaho russet potato, peeled and quartered
- 2 packages yeast
- 1 1⁄2 cups warm milk (112 degrees)
- 1⁄2 cup vegetable oil
- 1⁄2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 7 1⁄2 cups flour
- oil (for deep frying)
- 1⁄3 cup water
- 4 cups powdered sugar
- 1 teaspoon vanilla
Directions
- 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!
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