Recipe: Spudnuts

Spudnuts
Source: rec.food.cooking/Rich Byrnes
Makes about 4 dozen doughnuts

1 3/4 cup milk
1/2 cup shortening
1/2 cup sugar
1/2 cup mashed potatoes
1 pkg active dry yeast
1/2 cup warm water, 110-115 degrees
2 eggs, beaten
1/2 tsp vanilla
6 1/2 to 7 cups all-purpose flour
1 tsp baking powder
2 tsp salt

Scald milk; stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well.

Sprinkle yeast over warm water and stir until yeast is dissolved. Add to milk mixture. Stir in beaten eggs and vanilla. Sift 6 1/2 cup. flour with baking powder and salt; add gradually to yeast mixture, mixing well after each addition. Add another 1/2 cup flour if needed to make a soft dough. Turn into greased bowl and turn dough over to grease the top. Cover and let rise in warm place until doubled, about 1 1/2 hours.

Roll to 1/2-inch thickness on floured board. Cut with floured doughnut cutter. Place cut-out doughnuts on waxed paper; cover with cloth and let rise in warm place until doubled, about 30 minutes.

Fry a few doughnuts at a time in hot oil (375 degrees). Drain on absorbent paper. Shake warm doughnuts in a bag containing sugar to coat them.