Glenn Rawson.
| Pastry | |
| 1 cup | mashed potato, unsalted |
| 1½ cups | warm milk |
| ½ cup | granulated sugar |
| ¼ cup | melted butter |
| 2 large | eggs |
| 2¼ tsp | yeast (1 packet Fleishman's) |
| ¼ cup | warm water |
| ½ tsp | salt |
| 4½-5 cups | all-purpose flour |
| — | oil for deep frying |
| Glaze | |
| 2 cups | powdered sugay |
| ¼ cup | milk |
| ½ tsp | vanilla extract |
1. In a small bowl, mix the yeast with the warm water and a pinch of sugar. Let sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the mashed potatoes, warm milk, sugar, melted butter, eggs and salt. Mix well. Add the activated yeast and stir to combine. Gradually add the flour, 1 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
3. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Once the dough has risen, punch it down and roll it out to about ½" thick. Use a donut cutter (or a round cutter and a smaller one for the center) to cut out doughnut shapes. Place the cut spudnuts on a floured surface and cover them lightly with a towel. Let them rise for another 30-45 minutes.
5. Heat oil in a deep fryer or heavy pot to 350°F Fry the spudnuts in batches, 1-2 minutes per side, until golden brown. Remove from the oil and drain on a wire rack or paper towels.
6. Mix the powdered sugar, milk, and vanilla in a bowl until smooth. Dip the warm spudnuts into the glaze or drizzle it over the top.l