26 October 2010

Hot Spudnuts Anyone?

It's time for our traditional Spudnut Sunday. Feel free to drop by if you are in the Salt Lake area. It will be worth your time, I promise. :)

And if you can't and you are feeling ambitious, here is the recipe so you can make your own.

Halloween Spudnuts

1 quart scalded milk, cooled
1 Tbsp. yeast dissolved in 1 cup hot water + 1 Tbsp sugar
1 cup sugar
8 Tbsp. Crisco or shortening

4 eggs beaten
2 cups mashed potatoes (can use instant)
12-13 cups flour

2 Tbsp. salt

Cream shortening and sugar. Add eggs, potatoes, yeast mixture and milk. Then add flour and salt. Rise for at least one hour (3 hours is perfect!). Roll out the dough on a floured surface to about 1/2 inch thickness. Cut with a cup and water bottle lid or use a donut cutter. Rise on lightly floured surface for at least 30 minutes. Cook in hot oil.

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

This recipe will make over 100 spudnuts! It's the perfect way to spread some Halloween cheer. But as a warning, it will take you about 6-7 hours to make them start to finish.

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