Spudnuts

* Exported from MasterCook *

Spudnuts

Recipe By : From a professional doughnut baker
Serving Size : 100 Preparation Time :0:00
Categories : Breads, Muffins & Rolls Specialties

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Makes 100 Delicious Doughnuts
2 Idaho potatoes
1 quart Milk -- (+1 cup)
1 cup Margarine -- (2 sticks)
2 pkg Dry yeast
1 cup Sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla
4 Eggs
1 Tbsp Salt
12 cups Flour -- , approximately
1 box Powdered sugar
1 3-lb. can Shortening -- (+more if needed)

1. Prepare mashed potatoes - peel and cut up potatoes. Cover with water.
Boil until done. Save the potato water to mix with yeast. Mash the potatoes
with a little bit of milk. DO NOT ADD SALT OR PEPPER.

2. Scald 1 quart milk. Add 1 cup. (2 sticks) cut up margarine, stir to melt
margarine. Set aside to cool.

3. Dissolve 2 pkgs. dry yeast in 1 cup warm (105-110F) potato water.

4. Mix together 1 cup sugar, 1 cup mashed potatoes, 1 tsp. baking soda, 1
tsp. baking powder, and 1 tsp. vanilla in LARGE pan or container. Stir in
the cooled milk mixture (item No. 2) and the yeast mixture (Item No. 3).
Mix vigorously. Set mixture in a warm place and do not cover. (I used to
put mine over small pilot light on a gas stove using a metal pan).

5. Let the mixture set for about 30 minutes until it "rises" and gets foamy
and "bumpy" looking.

6. Whisk lightly 4 eggs in a bowl. Add to yeast batter. Stir in 1 Tbsp.
salt. Add approximately 12 cups of flour, 3 cups at a time, stirring
vigorously after each 3-cup addition using a large mixing spoon with holes
in it. The batter will get very stiff. Set pan back in a warm place and put
a tea towel over it. Let it rise until double in bulk, about 1 hour.

7. Mix together 1 box of powdered sugar and a small glass (empty pimiento
cheese spread glass) of milk. Mix well and let set. It will dissolve better
if mixed well ahead of glazing time. You may eventually need more than
this, but you will see what you will need in time to mix more.

After dough has risen to double in bulk, work with it on a well-floured
surface (or pastry cloth). Sprinkle about 1 to 1-1/2 cup flour onto surface
and spread it approximately 1/2 to 1-inch deep.

Spoon out a workable amount, but not all, of the "sticky" dough into the
flour pile. Don't knead the dough. Just "poke or pat" it with your fingers
in the flour until with very little handling you can roll it out gently to
a thickness of about 3/4-inch.

Use a large doughnut cutter with sharp edge to cut out doughnuts. Place the
doughnuts on well-greased cookie sheets or plastic trays (smooth serving
trays work good). Place the sheets/trays with doughnuts in a warm place,
covering with tea towels while they are rising.

Heat shortening (Crisco is very good) to 375F. Start frying the doughnuts
that were cut first and have had the longest time to rise. Fry a few at a
time until golden brown. Do not put too many in at one time or it will
lower the temperature of the shortening. The 375F must be maintained as
closely as possible to prevent the doughnuts from absorbing the grease.

Remove the fried doughnuts and drain them on several layers of paper
toweling. When they are drained, dip them into the glaze on both sides of
the doughnut, and "string" 4 or 5 doughnuts, not touching each other, onto
a wooden spoon handle and lay the spoon across the glaze bowl to allow the
excess glaze to drop back into the bowl for a minute or two. Then push the
doughnuts off onto wax paper, standing them on end as much as possible in
rows.

When the doughnuts are thoroughly cooled, package them in plastic bags for
freezing (that is if there are any left after eating them as you go- ha!).
When you want some that have been frozen, preheat your oven to 350F, and
put doughnuts on a cookie sheet and heat for about 3-5 minutes. They will
be even more tender than they were when first fried. You can also microwave
them on 50% power until they are tender, approximately 30 seconds per
doughnut. Of course they are WONDERFUL fresh!

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NOTES : Doughnuts are fun to make when you get about 4 people together to
do the various operations -- one person cleaning up the dirty pans/dishes,
one frying, one glazing, etc. Naturally everyone will be eating as they go!

A professional doughnut baker taught me how to make these doughnuts years
ago. They are fantastic. I would suggest getting prepared in advance,
making sure you have enough cookie sheets or trays to put all the cut-out
doughnuts on (when I used to make them I used 8 American Airline plastic
trays that were about 24-inches square each). An electric skillet(s) makes
a good frying surface -- not deep but large frying surface. The glaze bowl
should be deep enough so the doughnuts don't rest in the glaze while
draining. A large doughnut cutter is a lot better than a regular size one.