Spudnuts

Name: Spudnuts
Total time: 345
Yield: 80
Ingredients: 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); 4.5 teaspoons active dry yeast; 6 eggs; 0.5 teaspoon ground nutmeg

Recipe by Robyn from allrecipes.com

Breakfast 6 Hr. 45 Mins.

Ingredients

80 servings

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4 boiling potatoes, peeled and chopped
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3 cups milk
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1 cup white sugar
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1 cup shortening
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1 teaspoon salt
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6 cups all-purpose flour

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1 tablespoon grated lemon zest
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3 tablespoons lemon juice
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1 cup warm water (110 degrees F/45 degrees C)
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4.5 teaspoons active dry yeast
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6 eggs
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0.5 teaspoon ground nutmeg

Instructions

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 milk and add sugar, shortening, 2 cups mashed potatoes, and salt. Mix well.
In an upright mixer with a dough hook attachment, add potato mixture, flour, lemon juice, lemon zest, water, yeast eggs, and nutmeg. Stir until well mixed; dough will be a bit sticky. Cover and let rise until doubled in size, about 2 hours.
Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place cut doughnuts on a greased baking sheet, cover, and let rise until doubled in size, about 1 hour.
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 the pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar. Repeat for remaining doughnuts.