Spudnuts

Ingredients

• Servings: 80
• 4 boiling potatoes, peeled and chopped
• 3 cups milk
• 1 cup white sugar
• 1 cup shortening
• 1 teaspoon salt
• 6 cups all-purpose flour
• 1 tablespoon grated lemon zest
• 3 tablespoons lemon juice
• 1 cup warm water (110 degrees f/45 degrees c)
• 4 1/2 teaspoons active dry yeast
• 6 eggs
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• in a small saucepan, cover peeled potatoes with water. bring water to a boil and cook until tender, about 15 minutes. let cool and mash.
• scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. mix well.
• in an upright mixer with a dough hook attachment. add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. mix until well mixed, dough will be a bit sticky. cover and let rise until doubled in size.
• roll dough out on a lightly floured surface and cut with a doughnut cutter. place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
• in a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees f (190 degrees c). carefully place 2 to 3 doughnuts in pan. turn when lightly golden. lift out when done and drain on paper towels. glaze or roll in sugar.