Spudnut Success

Weird name, but I didn't name 'em.  My mother-in-law is known for her cooking and baking.  I learned of her culinary talents before I ever met her.  I was so afraid to cook for Kyle, because I worried that I wouldn't be able to "measure" up to her tried and true talent.

I'm no longer afraid to try Robin's recipies.  I just know that mine won't be as good on my first attempt.  All that being said, my THIRD attempt actually tasted good.  I couldn't bring myself to tell her (even though she's going to read this) that I attempted them while she was down and they were terrible.  (I added too much flour the first time and the second time my yeast didn't work).  Well I'm not a quitter, so as the old addage goes, third time's a charm!  I combined two recipies I had because I opted for the easier for me methods of both recipies.  (oil because I didn't have to measure shortening, and microwaving over saucepan scalding, I didn't know what scalded milk should look like).  These were REALLY good.  I see why my brother and sister-in-laws love them.  Yummo!

The family prefered the glazed over the frosted.  We took some over to the Kline's when we talked about starting seminary this week.  The family of 6 had no trouble helping eat this huge batch.  I will definately need to make these when I can share, because I got about 4-5 dozen donuts.  I'm not sure the final count; we kept eating them warm.

Spudnuts (I combined a couple of recipes Robin's and one I had cut out before)

1/2 cup mashed potatoes (I used 1 cup)

2 packages dry yeast

1 1/2  cups warm milk (I heated mine in the microwave 1 minute or scald)

1/2 cup oil  (or 1/2 cup shortening, I used the oil it's easier)

1/2 cup sugar

2 eggs beaten

1 tsp. salt

6 1/2 -7 1/2 cup flour (I used 7 1/2)

Glaze: 4 cups powdered sugar

1/3 cup water

1 tsp vanilla

Cook potatoes and reserve 1/2 cup liquid.  Cool until 110 degrees.  Dissolve yeast in liquid.  Warm milk.  (one recipe called for scalded, I just microwaved it did the trick).  In large bowl mix dissolved yeast, mashed potatoes, milk, oil, sugar, salt and eggs.  Add enough flour to make a soft dough. (It will be sticky, my first mistake was to add too much flour).  Place in a greased bowl and let rise until doubled about 1 hour.  Punch down and rise again about 20 minutes.  Roll dough to 1/2 inch thickness cut with 3 inch donut cutter (I used a canning jar lid and a melon baller for the smaller holes, because I didn't have a donut cutter)  Deep fry 375 degrees until golden brown, flip during cooking .  Dip in warm glaze.  Cool on wire racks.  Makes 4-5 dozen