Doughnuts or Spudnuts

Doughnuts or Spudnuts

Course: Donuts, Yeast Breads


  • 2 Cups Milk
  • 1 1/2 Cup Butter Softened
  • 1 Cup Sugar
  • 3 Teaspoons Salt
  • 4 Tablespoons Yeast
  • 1 Cup Warm Water
  • 10 Cups Or More Flour
  • 4 Eggs Beaten
  • 2 Cups Mashed Potatoes



  • Add yeast and 1 tablespoon sugar to water. Set aside until it starts to work, about 5 minutes.
  • Meanwhile, scald the milk and add the remaining sugar, butter, mashed potatoes and salt. Stir well to combine. Add 1/2 of the flour and eggs to yeast mixture. Mix well; dough will be sticky.
  • Add the rest of the flour and knead until blisters form. Let it raise until it doubles in size. Roll out about 1/2-inch thick or less. Cut out with doughnut cutter. Place on greased baking sheet at let rise until doubled in size.
  • Fry in deep hot oil (approximately 375 degrees) until brown. Drain on paper towels. Dip in powdered sugar glaze. Set out to dry. Makes 10 dozen.

Regular Doughnuts:

  • Use only 2/3 Cup Butter and 1/2 Cup Water and omit mashed potatoes.


  • Add lemon juice, lemon zest, and nutmeg to doughnuts.


  • Powdered Sugar Glaze: 1 pound powdered sugar, vanilla and lemon flavoring, and hot water enough to make a thin frosting. Combine ingredients in bowl. Fill another slightly larger bowl with hot water. Place bowl of glaze in hot water to keep glaze the right consistency as you fry the doughnuts.
  • Chocolate-Fudge Glaze: See “Frostings & Fillings” Section.

Recipe – Helen Ferre

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