Spudnuts Recipe
Ingredients
| Yeast | 2 Tablespoon | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Mashed potato | 1 Cup (16 tbs) (Hot) | |
| Butter/Margarine | 4 Tablespoon | |
| Warm milk | 1 1⁄2 Cup (24 tbs) | |
| Honey | 4 Tablespoon | |
| Eggs | 2 | |
| Salt | 2 Teaspoon | |
| Nutmeg | 3⁄4 Teaspoon | |
| Cinnamon | 3⁄4 Teaspoon | |
| Whole wheat flour | 3 1⁄2 Cup (56 tbs) | |
| All-purpose flour | 3 1⁄2 Cup (56 tbs) | |
| Cooking oil | 1 Cup (16 tbs) (For Frying) | |
| Glaze | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 2405 Calories from Fat 992
% Daily Value*
Total Fat 112 g173%
Saturated Fat 26.5 g132.3%
Trans Fat 0 g
Cholesterol 195.3 mg65.1%
Sodium 1470 mg61.3%
Total Carbohydrates 313 g104.3%
Dietary Fiber 30.8 g123.1%
Sugars 27.2 g
Protein 51 g102.9%
Vitamin A 15.9% Vitamin C 49.6%
Calcium 24.4% Iron 77%
*Based on a 2000 Calorie diet
Directions
Let activate.
Combine mashed potatoes, butter or margarine, milk, honey, and eggs in Bosch bowl.
Stir in yeast.
Add salt, nutmeg, cinnamon, and 3 cups of each flour.
Knead 12 minutes.
Add remaining flour until dough cleans the sides of the bowl.
Cover, and let rise 1 hour.
Turn out dough onto a lightly oiled surface, and roll out to just under 1/2 inch thickness.
Cut with a doughnut cutter.
(For a larger doughnut, open both ends of a tuna can, and use to cut the outer circle.
Use a vanilla bottle lid to cut the hole.)
Place doughnuts on a muslin dish towel which has been lightly dusted with flour.
Let rise 30 minutes.
Gently lift off doughnuts, and lower into hot 350° F.cooking oil.
Fry until brown, and then turn.
Drain on paper toweling.
Dip hot doughnuts into Glaze, and drain.
Chef
