Spud Nuts - aka Donuts
Description:
John's family tradition for Halloween was making and eating chili and donuts. When he was younger, they would make fresh homemade donuts and would hand them out to the trick-or-treaters. They stopped handing them out the year after they discovered donuts all over their front yard (that was during the scare of razor blades and tainted candy first became a reported problem in the news). Jaley requests these frequently.
Ingredients:
1 pkg dry yeast (1 TBSP)
1 c warm water
3/4 cup boiling water
2/3 c instant potato flakes
2/3 c shortening
1/2 c sugar
1 c hot water
2 eggs
1 1/2 tsp salt
7-8 cups flour
3-6 TBSP powdered milk
Oil for frying (1" in the pan 350-375 degrees)
Glaze or Powdered Sugar
Directions:
Dissove yeast in 1 c warm water in separate bowl. (~ Note - sugar helps feed the yeast, I'd add the sugar too).
Pour 3/4 c boiling water into mixer bowl. Add potato flakes and blend with spoon. Add shortening; stir. Add sugar and hot water. In this order add eggs, salt, yeast mixture, 3 c flour, and powdered milk. Stir thoroughly. Add 4-5 more cups of flour to make a smooth dough. (~ Note ~ I just make sure I have all of the ingredients in the mixer ... I don't worry about adding certain items in a certain order. I just make sure I don't "kill the yeast" by having the water be too warm).
Knead 10 minutes.
Cover and raise about 2 hours or until doubled. Or you can refrigerate dough and cut out when ready.
Roll dough 1/2 inch thick. Do not roll too thin. Roll on an oiled surface. Cut with donut cutter (I don't have one so I use a large round cup for the large donut circle and a pill bottle to cut the center). Let raise for about 1/2 hour or double in size. You want it fluffy so allow to approx double in size.
Fry in deep fat - 1" deep - at about 350-375. Use a candy thermometer to help gauge temperature.
Glaze or frost as desired. Glaze - milk, powdered sugar and vanilla.
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1 comment:
Yum!
We are doing donuts Saturday.
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