Spudnuts
Instructions:
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Doughnuts with potato in the yeast batter have been very popular throughout the Midwest and the East. The Pennsylvania Dutch claim them as oylkoeks; in northern New England they could be yeast-raised or cake doughnuts, but are called potato doughnuts. At the Minnesota State Fair forty years ago, spudnuts were at the height of popularity.
- 1 package active dry yeast;
- 1⁄4 cup warm water l05 F to 115 F;
- 3⁄4 cup milk, scalded and cooled to lukewarm;
- 1⁄4 cup granulated sugar;
- 1 teaspoon salt;
- 1⁄2 teaspoon nutmeg or cinnamon;
- 1⁄4 cup butter, melted;
- 1 egg;
- 3⁄4 cup mashed potatoes;
- 3 to 31⁄2 cups all-purpose flour;
- Hot oil for frying;
- Powdered sugar or Honey Glaze.
- In a large bowl, dissolve the yeast in the warm water. Add the milk, granulated sugar, salt, nutmeg or cinnamon, butter, egg, and mashed potatoes. Add 11⁄2 cups flour and beat with an electric mixer until dough is very smooth. Stir in enough of the remaining flour to make a stiff dough. Cover and let rise in a warm place until light and doubled in size, about 1 hour.
- On a floured surface, knead the dough a few times to remove air bubbles. Roll out to 1⁄2 -inch thickness. Cut with a floured doughnut cutter. Cover and let rise in a warm place until light and doubled in size, about 45 minutes. Heat oil to 375 F. Fry doughnuts in the oil 1 minute on each side, or until deep golden brown. Drain on paper towels. Dust with powdered sugar, or dip into Honey Glaze.
. To dip, hold hot spudnut with a fork, dip one side, invert and place on wax paper or on a rack over wax paper, and cool until glaze is set.