I should have posted this here to begin with!
Here are three Spudnut recipes.... Enjoy (A spudnut is a potato Doughnut) Yum!!!
#1
SPUDNUTS
1 cup shortening
2 cups mashed potatoes
4 cups lukewarm milk
5 eggs*, beaten
1 cup sugar
2 Tablespoons yeast dissolved in 1/2 cup warm water
1 1/2 teaspoons salt
12 to 15 cups flour
1/2 teaspoon lemon extract
Scald milk with shortening. Add sugar, salt and enough
flour to make a thin batter, about the consistency of
cake batter. Add the mashed potatoes, beaten eggs,
dissolved yeast and lemon extract. Add enough more
flour to make a soft dough. Let rise twice, then roll
out and cut into doughnut shapes. Let rise again until
light. Drop doughnuts into hot oil (375 degrees to 400
degrees), raised-side down. Turn once. Remove from
heat and drain briefly before dipping into a glaze
made by mixing powered sugar and water at a ratio of 1
cup to 2 Tablespoons, respectively. Add more water if
needed. Makes 10 to 12 dozen spudnuts. ENJOY!!!!!
* note: If you cut the recipe in half, use 3 eggs.
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#2
Doughnuts, Raised Potato (Spudnuts)
Source: adapted recipe from a large quantity product, recipe
makes several dozen soft, light, heavenly doughnuts
Serves: all depends on the size of your doughnut cutter.
1 cup milk (even skim is fine)
1/2 cup white vegetable shortening
1/2 cup light corn syrup
1/2 cup sugar
1 tsp. salt
1 large egg fork beaten
1 tbsp. active dry yeast
1/2 cup warm water
1/2 cup prepared plain mashed potatoes cooled (potatoes may be
also made from instant mashed potatoes)
1/2 cup water
4 to 5 cups all purpose flour, extra flour for the board
Oil to fry
Thin Sugar Glaze:
1-1/2 cups powdered sugar
1 tsp. vanilla extract
1/2 cup hot tap water
dash salt
Heat milk with shortening, sugar and salt just to melt shortening.
Cool to lukewarm.
Add yeast that has been dissolved in the water till foamy; then
add the egg, potatoes, and the 1/2 cup water. Beat in flour
gradually by hand to form a stiff pliable dough that leaves the
sides of the bowl. Knead smooth and elastic. Cover and let rise
triple in volume in a warm place.
Gently punch down and roll out on a lightly floured surface
about 1/2" thick. Cut with standard doughnut cuter.
Let doughnuts rise 1 hour.
Fry in deep hot oil, cooking till golden and done. Drain on paper.
Dip in prepared glaze while hot and set doughnuts on rack to cool.
Have some toweling under the rack to catch some of the dripping glaze.
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#3
Spudnuts
Recipe By : From a professional doughnut baker
Serving Size : 100 Preparation Time :0:00
Categories : Breads, Muffins & Rolls Specialties
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Makes 100 Delicious Doughnuts
2 Idaho potatoes
1 quart Milk -- (+1 cup)
1 cup Margarine -- (2 sticks)
2 pkg Dry yeast
1 cup Sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla
4 Eggs
1 Tbsp Salt
12 cups Flour -- , approximately
1 box Powdered sugar
1 3-lb. can Shortening -- (+more if needed)
1. Prepare mashed potatoes - peel and cut up potatoes. Cover
with water. Boil until done. Save the potato water to mix
with yeast. Mash the potatoes with a little bit of milk.
DO NOT ADD SALT OR PEPPER.
2. Scald 1 quart milk. Add 1 cup. (2 sticks) cut up margarine,
stir to melt margarine. Set aside to cool.
3. Dissolve 2 pkgs. dry yeast in 1 cup warm (105-110F) potato
water.
4. Mix together 1 cup sugar, 1 cup mashed potatoes, 1 tsp. baking
soda, 1 tsp. baking powder, and 1 tsp. vanilla in LARGE pan or
container. Stir in the cooled milk mixture (item No. 2) and the
yeast mixture (Item No. 3). Mix vigorously. Set mixture in a warm
place and do not cover. (I used to put mine over small pilot light
on a gas stove using a metal pan).
5. Let the mixture set for about 30 minutes until it "rises" and
gets foamy and "bumpy" looking.
6. Whisk lightly 4 eggs in a bowl. Add to yeast batter. Stir in
1 Tbsp. salt. Add approximately 12 cups of flour, 3 cups at a
time, stirring vigorously after each 3-cup addition using a large
mixing spoon with holes in it. The batter will get very stiff.
Set pan back in a warm place and put a tea towel over it. Let it
rise until double in bulk, about 1 hour.
7. Mix together 1 box of powdered sugar and a small glass (empty
pimiento cheese spread glass) of milk. Mix well and let set. It
will dissolve better if mixed well ahead of glazing time. You may
eventually need more than this, but you will see what you will
need in time to mix more.
After dough has risen to double in bulk, work with it on a
well-floured surface (or pastry cloth). Sprinkle about 1 to
1-1/2 cup flour onto surface and spread it approximately
1/2 to 1-inch deep.
Spoon out a workable amount, but not all, of the "sticky" dough
into the flour pile. Don't knead the dough. Just "poke or pat"
it with your fingers in the flour until with very little handling
you can roll it out gently to a thickness of about 3/4-inch.
Use a large doughnut cutter with sharp edge to cut out doughnuts.
Place the doughnuts on well-greased cookie sheets or plastic trays
(smooth serving trays work good). Place the sheets/trays with
doughnuts in a warm place, covering with tea towels while they are
rising.
Heat shortening (Crisco is very good) to 375F. Start frying the
doughnuts that were cut first and have had the longest time to
rise. Fry a few at a time until golden brown. Do not put too
many in at one time or it will lower the temperature of the
shortening. The 375F must be maintained as closely as possible
to prevent the doughnuts from absorbing the grease.
Remove the fried doughnuts and drain them on several layers of
paper toweling. When they are drained, dip them into the glaze
on both sides of the doughnut, and "string" 4 or 5 doughnuts,
not touching each other, onto a wooden spoon handle and lay the
spoon across the glaze bowl to allow the excess glaze to drop
back into the bowl for a minute or two. Then push the doughnuts
off onto wax paper, standing them on end as much as possible in
rows.
When the doughnuts are thoroughly cooled, package them in plastic
bags for freezing (that is if there are any left after eating them
as you go- ha!). When you want some that have been frozen, preheat
your oven to 350F, and put doughnuts on a cookie sheet and heat
for about 3-5 minutes. They will be even more tender than they were
when first fried. You can also microwave them on 50% power until
they are tender, approximately 30 seconds per doughnut.
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