Wow... I haven't posted since before Baby #3 was born... and she's 14 months old already! We've moved, and now settled in (mostly)... and it's time to share some new recipes.
Today I'll be sharing the spudnut recipe I tried a few weeks ago. We joked that I should only make them on Thursdays (it's a Lethbridge joke). These are tasty!
This recipe was given to me by the sweet lady down the street. Really the only neighbour I've gotten to know. It makes a huge batch, so be sure to share with everyone you know!
makes 5-7 dozen
2 pkg yeast
4 cups scalded milk, cooled
1.5 tsp salt
1 cup margarine
5 eggs, well beaten
1 cup sugar
2 cups mashed potatoes
2 tsp nutmeg
lots of flour
Add risen yeast (mix yeast with 1/4 c warm water) to cooled milk, then add sugar, eggs, margarine, salt mashed potatoes and nutmeg. Stir well, and add enough flour to make a soft dough.
Let rise until double in size. Then knead and roll out to 1/2 inch thick. Cut with a donut cutter (I used a round cookie cutter, and my apple corer), and lay out on sheets to rise again.
Cook in fat/lard until golden brown. Then dip while hot in glaze.
1 lb icing sugar
2 Tbsp butter
Add enough hot water for it to be faintly thick.
Tips passed on to me before beginning:
-use electric frying pan. 3-4 Crisco cubes will be perfect to cook the donuts. Temp at 375-400
-use whatever you have to shape donuts... drinking glass, and spout to empty soy sauce, is what my neighbour uses
-use the remnants after cutting donuts to make various shaped donuts.... twists, donut hole clusters, etc (see pic below).
-neighbour uses instant mashed potatoes. I would have made potatoes from scratch, so this was a good little time saver.
-when donut is golden on one side, use a fork to turn over
-line a bowl, or lid of electric fry pan with paper town, and when removing donuts from oil, place in there to cool a smidge, and to drain fat off before glazing.
-they can be frozen
-extra hands are very handy!
Some twists made from remnants:
A donut holes bunch:
Next time I may dip the tops in Chocolate icing. But I think this is a once to twice a year recipe. They're too hard to resist when they're in the house.