Spudnuts (2014 SLV Potato Festival) – Penny Baker (Cowboy Up Western Wear)
Penny participated in the 2014 SLV Potato Festival’s Downtown Taste-Testing Tour with this recipe.
- 2 packages yeast
- 1/2 cup warm water
- 1 1/2 cups milk, scalded
- 8 cups flour, divided
- 3 eggs, beaten
- 1 1/2 cups mashed potatoes
- 1 cup sugar
- 3 teaspoons salt
Dissolve yeast in warm water.
Add beaten eggs, then sift 4 cups of flour. Add sugar, and salt and mix.
Add the last 4 cups of flour, milk and mashed potatoes in small amounts, alternating the ingredients until you’ve used them all up.
Let rise in a covered bowl until it’s about double in size.
Knead and roll out. Cut dough with a doughnut cutter.
Let rise until doughnuts double, again, in size.
Fry in deep hot fat.