Grandma Verda's Spudnuts by Lindsay Dockter

Grandma Verda’s Spudnuts

 
Yeast Mixture:
3 packets yeast cakes
1 ½ T. sugar
½ cup warm water
Stir to dissolve yeast.
 
In a large bowl, place
2 cups scalded and cooled milk
1 cup mashed potatoes (could use instant potatoes made according to recipe)
½  cup sugar
1 ½ teaspoon salt
½ cup butter-- melted and cooled
2 eggs, beaten
 
Mix all of these ingredients with the yeast mixture
 
Add 7 cups of sifted flour—a little at a time… Maybe need a little more flour so the dough isn’t too sticky. Knead and cover with cloth.   Let rise until double in size, about 1 hour.  Roll out on a floured board ½  to ¾ inches thick.  Cut with a donut cutter.  Let rise again until dough is double in size, about 1-2 hours.  Cover with a cloth.  Deep fry in heated oil.
 
Heat your oil to when you put a little dough in the grease, it sizzles and browns… Don’t let the grease smoke… Turn donut when light brown and cook on both sides.  Drain on a rack, covered with paper towels.  Glaze while still hot.  
 
Glaze:  
1 package powered sugar
½ cup water
½ teaspoon vanilla
      May add a little water to keep glaze thin.  You can sprinkle with nuts, little sprinkles, coconut, etc while the glaze is wet.  Enjoy.