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I grew up in Idaho, and one thing you can get in Idaho, is Spudnuts. Spudnuts are much better than doughnuts. In Idaho, a spud is a potato, ...
Ingredients: ½ lb. russet potatoes, boiled, peeled and mashed (don’t add butter or milk) (Learn how here: http://www.instructables.com/id/The-Easy-Way-to-Peel-Boiled-Potatoes/) ¼ cup warm water 1 package active dry yeast (2 ...
Equipment: Measuring cups Measuring spoons Bread mixer Doughnut cutter (not shown) Rolling pin Pan to fry in Cooling racks Forks or chopsticks (not shown) Dish towel
In the bread mixer put the yeast in the warm water.
Add the mashed potatoes,
egg and salt.
Add enough flour to form soft dough.
Remove from the bread mixer and place in a greased bowl, turning the dough once so that the top of the dough is greased. Cover with a towel ...
While the dough rises, mix the glaze ingredients together until smooth and set aside until needed. Punch the dough down and let it rise again until double (this ...
Put the dough out on the cooking spray covered counter.
Use the rolling pin to roll out the dough to about ½” thick. .
Cut out spudnuts with the doughnut cutter.
Heat the oil to 375°. Fry doughnuts few at a time until one side is golden brown.
The chop stick makes it easy to flip the spudnuts over and fry the other side.
Let as much oil as possible drip from the spudnut.
and then put it in the glaze.
Remove it from the glaze and place on the cooling rack to cool.
YUM, reminds me of growing up in Idaho! ENJOY!
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