Maude Alice Eastman King's Spudnuts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups milk
1 cup sugar
1/2 cup shortening
1 1/2 teas. salt
1 cup mashed potatoes
1 1/2 yeast cakes in 1/4 cup lukewarm water( I use 1 TBLS. dry yeast in 1/4 cup lukewarm water)
3 eggs, well beaten
1/2 teas. lemon zest
1/2 tsp. cinnamon
8 cups sifted flour
GLAZE
Blend 1/4 cup water with 1 1/2 cup powdered sugar and 1 teas. vanilly. Mix well. Dip spudnuts on one side, then drain on rack.
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Directions: |
Directions:Scald milk, add sugar, shortening and salt. Add mashed potatoes. Cool to lukewarm. Soften yeast in water. Let stand 5 minutes. Add to the potato mixture along with the eggs. Add lemon and cinnamon. Add the flour, 2 cups at a time. Scrape into a clean, greased bowl. Cover and let rise in a warm place. Punch down once. Turn out on a floured board and roll to 1/4 inch thickness. Cut out with doughnut cutter and place on floured towel or board. Cover with another towel and let rise until double in bulk. Fry in shortening or salad oil at 375 degrees until golden brown, turning once. Drain on paper towel. Finish with glaze, above. |
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Number Of
Servings: |
Number Of
Servings:5 6 dozen |
Personal
Notes: |
Personal
Notes: From Theresa Erickson:
Aunt Ruthie told me that she copied this from Maude's (Great, to me) own handwritten recipe. We couldn't wait to get our hands on these as kids. They were like pieces of heaven. I haven't had yeast donuts as good since, not even Krispy Kremes. Thank you Great, for leaving us all such a tasty treat and Thank You Aunt Ruthie, for getting it into this cookbook.
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