Spudnuts Popular Recipes

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Spudnuts

"This is an old family favourite, surpassed down for years, the outdoor of the doughnut is crisp and the interior is mild and chewy. This does make a HUGE batch, first timers may additionally need to 1/2 it. These are well worth the attempt."

Ingredients :

4 boiling potatoes, peeled and chopped
3 cups milk
1 cup white sugar
1 cup shortening
1 teaspoon salt
6 cups all-motive flour
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup warm water (a hundred and ten degrees F/forty five degrees C)
four 1/2 teaspoons energetic dry yeast
6 eggs
half of teaspoon floor nutmeg

Instructions :

Prep : 20M	Cook : 80M	Ready in : 1H40M

In a small saucepan, cover peeled potatoes with water. Bring water to a boil and prepare dinner till tender, about 15 minutes. Let cool and mash.
Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix properly.
In an upright mixer with a dough hook attachment. Add the potato aggregate, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well blended, dough can be a chunk sticky. Cover and allow upward push till doubled in length.
Roll dough out on a gently floured floor and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in length.
In a hot fryer or deep fry pan heat shortening or canola oil to 375 tiers F (a hundred ninety ranges C). Carefully region 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out while done and drain on paper towels. Glaze or roll in sugar.

Notes :

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