Spudnuts Recipe
Yield: 4 DozenRecipe by luhu.jp
Ingredients:
1 3/4 cup: Milk,
1/2 cup: Shortening,
1/2 cup: Sugar,
1/2 cup: Mashed potatoes,
1 package: Active dry yeast,
1/2 cup: Warm water, 110-115 degrees
2: Eggs, beaten
1/2 tsp: Vanilla,
6 1/2: To 7 cups all-purpose flour,
1 tsp: Baking powder,
2 tsp: Salt,
Directions:
Scald milk; stir in shortening, sugar and mashed potatoes. Cool to
lukewarm. Blend well.
Sprinkle yeast over warm water and stir until yeast is dissolved. Add
to milk mixture. Stir in beaten eggs and vanilla.
Sift 6 1/2 c. flour with baking powder and salt; add gradually to
yeast mixture, mixing well after each addition. Add another 1/2 c.
flour if needed to make a soft dough you can handle (use no more than
necessary). Turn into greased bowl; turn dough over to grease top.
Cover and let rise in warm place until doubled, about 1 1/2 hours.
Roll to 1/2 " thickness on floured board. Cut with floured doughnut
cutter, reserving centers to make Pecan Rolls (recipe follows).
Place cut-out doughnuts on waxed paper; cover with cloth and let rise
in warm place until doubled, about
30 minutes.
Fry a few doughnuts at a time in hot salad oil (375 degrees). Drain on
absorbent paper. Spread warm doughnuts with a thin glaze made of
confectioners sugar and milk, or shake them in a bag containing sugar
to coat them. Makes about 4 dozen doughnuts.
From the Farm Journals Homemade Bread cookbook. Submitted By RHOMMEL
On FRI, 24 NOV 1995 080640 ~0500
Source from luhu.jp
lukewarm. Blend well.
Sprinkle yeast over warm water and stir until yeast is dissolved. Add
to milk mixture. Stir in beaten eggs and vanilla.
Sift 6 1/2 c. flour with baking powder and salt; add gradually to
yeast mixture, mixing well after each addition. Add another 1/2 c.
flour if needed to make a soft dough you can handle (use no more than
necessary). Turn into greased bowl; turn dough over to grease top.
Cover and let rise in warm place until doubled, about 1 1/2 hours.
Roll to 1/2 " thickness on floured board. Cut with floured doughnut
cutter, reserving centers to make Pecan Rolls (recipe follows).
Place cut-out doughnuts on waxed paper; cover with cloth and let rise
in warm place until doubled, about
30 minutes.
Fry a few doughnuts at a time in hot salad oil (375 degrees). Drain on
absorbent paper. Spread warm doughnuts with a thin glaze made of
confectioners sugar and milk, or shake them in a bag containing sugar
to coat them. Makes about 4 dozen doughnuts.
From the Farm Journals Homemade Bread cookbook. Submitted By RHOMMEL
Source from luhu.jp
Tags
Desserts