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Spudnuts Recipe

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

Allie McDowall
Added: Sunday, May 4, 2008


1 pt. milk
1/2 c. shortening
1/2 c. sugar
1/2 c. mashed potatoes
1 pkg. or cake of yeast
1/2 c. warm water
1/2 tsp. soda
1/2 tsp. baking powder
1/2 T. vanilla
2 eggs, well beaten
1 tsp. salt
6 c. flour (approx.)

1/2 lb. powdered sugar
1/4 c.water

Bring milk and shortening to a boil, then cool. Dissolve yeast in 1/2 cup warm water (warm potato water is even better, if you have it). Combine sugar, mashed potatoes, dissolved yeast, soda, baking powder and vanilla; mix with liquid and let rise until foamy (about 30 minutes). Add eggs and salt; add flour to make a soft dough. (The less flour, the lighter the doughnuts.) Mix well and let rise until double in bulk. Roll, cut and let rise. Fry in hot oil at 365.

Boil 1/4 cup water and add powdered sugar, vanilla and butter. Dip hot doughnuts in glaze and place on waxed paper. Or a mixture of cinnamon and sugar may be placed in paper bag, the hot doughnuts dropped in the bag and shaken to cover.




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