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    Idaho Spudnuts (Donuts)


    List of Ingredients


    • 1 pound russet potatoes, peeled and quartered
    • 2 packages (1/4 ounce each) active dry yeast
    • 1-1/2 cups warm milk (110 to 115 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


    Instructions


    1. 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 110-115 degrees. Discard remaining cooking liquid. Mash potatoes without milk or butter.
    2. 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 douogh. Place in a greased bowl, urning once to grease top.
    3. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes.
    4. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375.
    5. Fry doughnuts, a few at a time, until golden brown. For glaze, combine confectioners' sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
    6. Yield: 4 dozen.
 

 

 

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