"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spudnuts (Donuts) Recipe

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Spudnuts (Donuts) image
Kathryn with her granddaughter Laura Riley


This recipe for Spudnuts (Donuts), by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathryn Klein-Blumhardt
Added: Wednesday, December 19, 2007


2 c. milk (scald)
1 c. sugar
1/2 c. shortening
1 1/2 tsp. salt
1 c. freshly cooked mashed potatoes
1 1/2 pkg. yeast
1/2 c. warm water
3 eggs
1/2 tsp. lemon juice
1/2 tsp. cinnamon
8 c. flour

1/4 c. water
1 1/2 c. powdered sugar
1 tsp. vanilla

Heat the milk and add the sugar, shortening, salt and lukewarm mashed potatoes. Soften the yeast in the warm water and add to the above mixture with the 3 eggs beaten lightly. Add the lemon juice, cinnamon and flour. Work until smooth.

Cover and let rise in a warm place. Push down and let raise again. Turn out on a floured board. Roll to 1/4" and cut with doughnut cutter. Let rise about 20 more minutes or until light. Deep fat fry.

Mix ingredients until smooth.
Dip one side of the donuts, spread and let dry.




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