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Idaho Spudnuts Recipe

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This recipe for Idaho Spudnuts, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ivey Mitchell
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb russet potatoes, peeled and quartered
2 pkgs (1/4 oz each) active dry yeast
1 1/2 C warm milk (110 to 115 degrees)
1/2 C vegetable oil
1/2 C 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

Directions:
Directions:
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 C 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 down dough; let rise again until doubled; about 20 minutes. Roll out on a floured surface to 1/2 in. thickness. Cut with a floured 3 inc. doughnut cutter. In an electric skillet or deep fat fryer, heat oil to 375. Fry doughnuts, a few at a time, until golden brown. Combine glaze ingredients; dip warm doughnuts in glaze. Cool on a wire rack.

Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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