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Spudnuts (donuts) Recipe

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

Contributor:  
Contributor:  
Grandma Pace
Added: Saturday, April 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Part I:
6 yeast cakes ( 6 pkg. active dry yeast)
6 c. scalded milk, cooled

Part II:

3 c. boiled mashed potatoes, cooled
1 1/2 c. sugar
1 tsp. vanilla
1 1/4 c. shortening
1/2 tsp. lemon extract
9 eggs
3 tsp. salt
1 1/2 c. flour


Part III:

18 c. flour

Glaze:

3 lbs. (3 pkgs) powder sugar
1 tsp. vanilla
3 tsp. honey
3/4 tsp. cream of tartar
3/4 tsp powder gelatin which has been soaked in 1 Tbsp. water for 1 minute.

Directions:
Directions:
Part I:
Scald milk and let cool; when cool add yeast and let stand.

Part II:

Mix all ingredients in Part II together. Beating eggs well at each addition.
Add yeast/milk mixture to above ingredients and mix well. Then add flour and mix throughly. Let stand 15 minutes to rise.
Roll out and cut with donut cutter. Let rise until double in bulk. Fry in hot deep fat turning over to get both sides golden brown.
Remove to rack with paper towels underneath to drip excess oil off.

Glaze:
Mix glaze ingredients together in large bowl.
Dip fried spudnuts into glaze and return to rack lined with wax paper to catch excess glaze. The excess may be recycled into the glaze bowl to continue glazing.

Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
Most of the day
Personal Notes:
Personal Notes:
In my day, there wasn't a bakery any where close so these were a real treat to make at home.
I made these one day and as soon as I could fry them your dad and Kay Taft ate them. When I got the dough fried there weren't many left to glaze.

Aunt Clella Pace was a master at making these spudnuts, this is her recipe.

 

 

 

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