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This recipe for SPUD NUTS, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Gurr
Added: Friday, May 1, 2009


1 pkg. (1 T) Yeast
1 C warm water

Dissolve yeast in 1C warm water.

3 1/4 C boiling water
2/3 C potato flakes
2/3 C shortening
C sugar
1 C Hot water
2 beaten eggs
1 t salt

Pour boiling water into large container. Add 2/3 C potato flakes, blend with spoon. Add 2/3 C shortening and stir. Add C sugar and 1 C hot water. Add 2 beaten eggs, 1 t salt and the yeast mixture, then add 3 C Flour, 3 to 6 T powdered milk (6 if instant milk). Stir thoroughly. Add 4-5 C flour to make smooth dough. Knead 10 minutes. Cover and raise about 2 hours, or refrigerate and raise when ready.
Roll dough to thickness of 1 inch. Do not roll too thin. Can be rolled directly on counter or plastic table cloth. Cut with donut cutter. Let raise about hour.
Fry in deep fat fryer about 375.
Make glaze with powdered sugar, milk and vanilla.
Dip spudnuts in glaze and put on wire rack over pan to drip and dry.




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