28 October 2011

Spudnuts [recipe]

I have had a few people ask for our Spudnut recipe. I posted it last year, but here it is again in case you are wanting to make some of your own! I have also included more detailed instructions this time around so it is not confusing! Enjoy! This is one of my favorite things about Fall!

1 quart (4 cups) milk, scalded
1 Tbsp. yeast and 1 Tbsp. sugar dissolved in 1 cup hot water
1 cup sugar
8 Tbsp. shortening
4 eggs, beaten
12-13 cups flour
2 Tbsp. salt

1/2 cup hot water
1 tsp. vanilla
1 lb. powdered sugar

Mix together.

Make 2 cups of mashed potatoes. (I like to do this the day before to cut down on dough time)
Scald milk and let it cool enough so that it doesn't kill the yeast. While the milk is cooling, put yeast and sugar into the hot water to let rise. (Make sure the water isn't too hot that it kills the yeast.) Beat the eggs in a separate bowl.

Meanwhile, cream sugar and shortening together. Add in beaten eggs and mix. Then add yeast mixture and milk. Slowly add in flour and salt. (You will probably need a few extra cups of flour so it isn't sticky). Once it is mixed well and smooth, let it rise in a large bowl with a clean towel over top. Let rise for 1-3 hours.

To roll out and cut, flour a surface well. Roll out dough into 1/2 inch thick. Use a donut cutter or a cup with water bottle lid to make donut shapes. Let them rise again another 1/2 hour to 1 hour before frying. Fry in vegetable oil.

After they have been fried, let them sit on a paper towel to let some of the grease drain. Then dip them in glaze and eat warm!

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