Idaho Spudnut Recipe

Ingredients
  • 1 pound russet potatoes, peeled ad quartered
  • 2 packages each) active dry yeast (1/4 ounce pkgs)
  • 1 1/2 cups warm milk 110 degrees)
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 Eggs
  • 1 teaspoon Salt
  • 7 1/2 cups all-purpose flour
  • Oil for deep-fat frying
  • 4 cups confectioners sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract
Directions
1. Place potatoes in a saucepan and cover with water

2. Bring to a boil; cook until tender

3. Drain, reserving 1/2 c cooking liquid; cool to 110-115 degrees

4. Discard remaining cooking liquid

5. Mash potatoes without milk or butter

6. In a large mixing bowl, dissolve yeast in reserved cooking liquid

7. Add mashed potatoes, milk, oil, sugar, eggs and salt

8. Add enough flour to form a soft dough

9. Place in a greased bowl, turning once to grease top

10. Cover and let rise in a warm place until doubled, about 1 hour

11. Punch dough down; let it rise again until doubled, about 20 minutes

12. Roll out on a floured surface to 1/2" thickness

13. Cut with a floured 3-in doughnut cutter.

14. In an electric skillet or deep-fat fryer, heat oil to 375.

15. Fry doughnuts, a few at a time, until golden brown

16. For glaze, combine confectioners' sugar, water and vanilla in a bowl

17. Dip warm doughnuts in glaze. Cool on wire racks

Yield: 4 dozen

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