Grandma Lottie's Spudnuts
Author: 
Recipe type: Desserts
 
Ingredients
  • 3 Tablespoons yeast
  • ½ cup water
  • 2 cups scalded milk, cooled to lukewarm
  • ⅞ cup sugar
  • 1½ teaspoon salt
  • 6 Tablespoons shortening, melted
  • 2 eggs
  • 1 cup mashed potatoes
  • ½ teaspoon mace
  • 1 teaspoon nutmeg
  • ½ teaspoon vanilla
  • 9 cups flour (or enough to make a soft dough)
  • Vegetable oil for deep frying
Instructions
  1. Dissolve the yeast in ½ cup warm water
  2. Using a stand or bread mixer with a bread hook attachment, mix the cooled milk, sugar, salt, melted shortening, eggs, and mashed potatoes.
  3. Add the mace, nutmeg, vanilla, and enough flour to make a soft dough.
  4. Knead in the mixer for 6 minutes, or if kneading by hand, knead until smooth and elastic and blisters appear just under the skin.
  5. Place in a lightly greased bowl, turning once to grease the top of the dough, and cover with plastic wrap or a kitchen towel to keep dough warm.
  6. Put dough in a warm place and let rise until double in bulk. Knead down and let rise again.
  7. Roll dough to ⅜ inch thick. Cut into doughnut shapes with a doughnut cutter and place on a lightly floured parchment-lined pan to rise. By the time the last doughnuts are rolled and cut, the first should be lightly puffed up and ready to fry.
  8. Heat oil for deep frying (a small piece of dough dropped in the oil should sizzle) and fry 2 or 3 at a time, turning when the underside is golden brown.
  9. Remove from the oil and drain on paper toweling or on a brown paper sack.
  10. Prepare glaze and dip doughnuts into the glaze while the doughnuts are still warm.
Recipe by Table for Fifty at https://tableforfifty.com/spudnuts-grandma-lotties/