SPUDNUTS
Ingredients:
1 lb. russet potatoes, peeled and quartered
2 (1/4 oz.) pkg. active dry yeast
1 1/2 C. warm milk (110 to 115°F)
1/2 C. vegetable oil
1/2 C. granulated sugar
2 eggs
1 tsp. salt
7 1/2 C. all purpose flour
Oil for deep-fat frying
4 C. confectioners’ sugar
1/3 C. water
1 tsp. vanilla extract
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
115ºF.
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 doubled, about 20 minutes. Roll
out on a floured surface to 1/2 inch thickness. Cut with a floured
3-inch doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375ºF. Fry
doughnuts, a few at a time, until golden brown. Combine confectioners’
sugar, water and vanilla extract; dip warm doughnuts in glaze. Cool on
wire rack.
Yields 4 dozen.
B-man 