Idaho Spudnuts
List of Ingredients
Idaho Spudnuts:
1 pound russet potatoes, peeled and quartered
2 packages (1/4 oz. ea.) active dry yeast
1 1/2 cups warm milk
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
For glaze:
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract
Recipe
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 115 degrees. 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 375 degrees.
Fry doughnuts, a few at a time, until golden brown.
Glaze
Combine confectioners' sugar, water and vanilla in a bowl.
Dip warm doughnuts in glaze. Cool on wire racks. Yield: 4 dozen
T of H 7/2000
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