Recipe for...Spudnuts II


Recipe for... potato recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Spudnuts II This recipe is rated : 0 Recipe Ingredients 1 pound russet potatoes, peeled and quartered 2 (1/4 ounce) packages active dry yeast 1 1/2 cups warm milk (110 to 115 degrees F) 1/2 cup vegetable oil 1/2 cup granulated sugar 2 eggs 1 teaspoon salt 7 1/2 cups all-purpose flour Oil for deep-fat frying 4 cups confectioners� sugar 1/3 cup water 1 teaspoon vanilla extract Cooking Procedures Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid. Cool to 110 to 115 degrees F. Discard remaining cooking liquid. Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3-inch doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown. Combine confectioners' sugar, water and vanilla extract; dip warm doughnuts in glaze. Cool on wire rack. Yields 4 dozen.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ur before it is done sprinkle with salt. Do not do it earlier ; for salt, being a dissolvent, softens the outside and extracts the juices. When the roast is done put it on a hot dish, clear the pan of fat, add a little boiling water or beef broth (one saltspoonful of Liebig's extract dissolved is an excellent addition) and a little salt ; let it boil up while loosening with a spoon the brown deposit attached to the bottom and sides of the pan. Take care not to dilute it too much. Strain
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