Spudnuts:

These are a classic Saskatoon summer fair snack ... a doughnut made
with flour and mashed potatoes

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spudnuts
 Categories: Doughnuts
      Yield: 4 Dozen
 
  1 3/4 c  Milk
    1/2 c  Shortening
    1/2 c  Sugar
    1/2 c  Mashed potatoes
      1 pk Active dry yeast
    1/2 c  Warm water, 110-115 degrees
      2    Eggs, beaten
    1/2 ts Vanilla
  6 1/2    To 7 cups all-purpose flour
      1 ts Baking powder
      2 ts Salt
 
  Scald milk; stir in shortening, sugar and mashed potatoes. Cool to
  lukewarm. Blend well.
  
  Sprinkle yeast over warm water and stir until yeast is dissolved.
  Add to milk mixture.  Stir in beaten eggs and vanilla.
  
  Sift 6 1/2 c. flour with baking powder and salt; add gradually to
  yeast mixture, mixing well after each addition. Add another 1/2 c.
  flour if needed to make a soft dough you can handle (use no more
  than necessary). Turn into greased bowl; turn dough over to grease
  top. Cover and let rise in warm place until doubled, about 1 1/2
  hours.
  
  Roll to 1/2 " thickness on floured board. Cut with floured
  doughnut cutter, reserving centers to make Pecan Rolls (recipe
  follows).
  
  Place cut-out doughnuts on waxed paper; cover with cloth and let
  rise in warm place until doubled, about 30 minutes.
  
  Fry a few doughnuts at a time in hot salad oil (375 degrees).
  Drain on absorbent paper. Spread warm doughnuts with a thin glaze
  made of confectioners sugar and milk, or shake them in a bag
  containing sugar to coat them.

  From the Farm Journal's Homemade Bread cookbook.

  Submitted By R HOMMEL

MMMMM

Cheers

Jim


... I only drink plant based beer.
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