Friday, September 9, 2011

Quick Spudnuts

This is my mother's famous recipe. She makes them a lot for the neighbors and ward members.
1 Tbsp. yeast
1/2 c. sugar
2/3 c. shortening (I used unsalted butter)
1 cup mashed potatoes (you can use instant too)
2 c. milk
1/2 c. warm water
1 tsp. salt
2 eggs
6-7 c. flour (I used half wheat, half white)

Dissolve the yeast in the warm water. Add sugar, salt and shortening to 2 cups scalded milk. Add to the yeast. Add eggs, potatoes, and flour. Mix it up and roll out about 1/2 an inch thick. You'll have to judge how thick you want your doughnuts. Cut them out and lay them on a clean cloth to rise for an hour. Fry in hot oil.
Once they are fried, before they cool down, throw them in the bowl of glaze and make sure they are covered, then place them on a pan to cool. It's best to eat them while they are still warm because they are crunchy on the outside and soft on the inside. Mmm!

1/2 c warm water
1 to 2 tsp vanilla
powdered sugar

Start with warm water, add vanilla and then add powdered sugar. Do not make it too thick or too runny. You can also roll them in cinnamon and sugar or put frosting on top.

1 comment:

  1. They were REALLY yummy, Julie. Thanks for making them and thanks for posting the recipe!