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Spudnuts II
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2-2/3 cups milk, scalded, divided
2-1/2 pkgs. Yeast
4 tbl. granulated sugar
4 tbl. butter, melted
2 tsp. salt
2 eggs, lightly beaten
1 cup mashed potatoes
6 cup all-purpose flour
Glaze: Combine 1 pound box powdered sugar with the liquid of your choice: water, orange juice, milk, or chocolate milk. Mix into sugar to reach desired consistency.
Take 2/3 cup of scalded milk, cool, and add yeast. To the remaining milk, add sugar, butter and salt. Combine milk mixtures in a large bowl.
Add eggs and potatoes to milk mixture, blend well. Add flour and knead well. (May need more flour)
Cover bowl with a cloth, let sit in a warm area to rise until dough has doubled. When doubled, punch down and let raise again.
Roll dough out on well floured board, a portion at a time. Cut with doughnut cutter and let doughnuts rise a bit. Meanwhile, heat oil in a deep pot to 400° F.
Place doughnuts in oil with their dry (top) side down. Fry until golden.
Drain on paper towels, cool, and glaze. After glazing,
place on waxed paper.
Yields about 5 dozen, not including the "holes."
These freeze well.
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