Spudnuts Recipe
Ingredients
| Milk | 1 Quart | |
| Oil | 1 Cup (16 tbs) | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| Potatoes | 1 Cup (16 tbs), mashed | |
| Baking powder | 2 Teaspoon | |
| Soda | 1 Teaspoon | |
| Dry yeast package | 3 | |
| Warm water | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Salt | 3/4 Tablespoon | |
| Flour | 5 Pound | |
| Oil or shortening for frying | ||
| Warm milk | 2 Tablespoon (Glaze:) | |
| Vanilla | 3/4 Teaspoon (Glaze:) | |
| Powdered sugar | 1 1/2 Cup (16 tbs) (Glaze:) | |
Directions
Mix ingredients in large roasting pan.
Scald milk, cool.
Add oil, sugar, potatoes, baking powder, and soda.
Dissolve yeast in warm water and add to preceding ingredients.
Set in warm place until foamy, about 1/2 hour.
Add eggs, salt and about 14 cups flour.
Let rise and punch down 2 times.
Roll on floured board and cut donuts.
Place on floured cabinet, let rise 1 hour and fry in hot oil.
Can be frozen or recipe can be used for cinnamon rolls.
Scald milk, cool.
Add oil, sugar, potatoes, baking powder, and soda.
Dissolve yeast in warm water and add to preceding ingredients.
Set in warm place until foamy, about 1/2 hour.
Add eggs, salt and about 14 cups flour.
Let rise and punch down 2 times.
Roll on floured board and cut donuts.
Place on floured cabinet, let rise 1 hour and fry in hot oil.
Can be frozen or recipe can be used for cinnamon rolls.
Chef
