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!
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