Sep 11, 2010


There has been a chill in the air the past few days. Fall is fast approaching. What better way to celebrate than with warm, homemade, spudnuts? It's a family favorite.
Spudnut Recipe:
2 c. milk
7 c. flour (I use only 5)
1/2 c. shortening
2 eggs
2 T. yeast
1/2 c. sugar
1 c. mashed potatoes
Crisco veg. oil for frying
Cream together sugar, shortening, and mashed potatoes. Warm milk and add to mixture. Add all ingredients except flour and mix well. Add flour, kneading until smooth and elastic. Let rise until double in size. Roll out and cut into shapes. I use a mason jar lid for the doughnut shape and a smaller lid like a lemon juice lid for the hole. Let rise again. Heat oil on medium heat. Test a doughnut before cooking to make sure the oil is hot enough. Place doughnut counter side up in the oil. Cook to a golden brown.
powdered sugar
Mix until semi thick

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