Spud-nuts

I took this donut recipe from my aunt Denise's blog. I made them for the first time on Saturday and they were much easier than I expected. They were delicious and a new Conference weekend tradition was born for us!

• 2/3 c. butter or margarine
• 1/2 c. sugar
• 1 c. hot mashed potatoes (we use instant mashed potatoes)

Combine first three ingredients together and add:

• 1 c. warm milk (we use water and powdered milk; we like our homemade breads best when we use powdered milk)

Let cool to lukewarm and add:

• 1 T. yeast that has been dissolved in 1 c. water with 1 t. sugar
• 2 eggs
• 2 t. salt

Beat well. Add 2 c. flour and mix well. Add an additional 5-7 c. flour and knead thoroughly (we use dough hooks in the mixer). Dough should not be too sticky. Place dough in large Tupperware bowl, spray top with Pam, cover, and refrigerate overnight (we have been known to make dough first thing in the morning for use later that day--the dough is easiest to work with, however, when thoroughly chilled). For a large crowd we have been known to make 1 1/2 batches of dough.

Roll out dough about 3/8"-1/2" thick and cut circles and holes with round cutters. You may have to experiment with sizes. We have a large set of circle cutters and use one of the larger ones. Transfer cut donuts to waxed paper-lined trays that have been generously scattered with flour. The secret to beautiful donuts is being able to get them off of the cookie sheet and into the fryer without collapsing the dough, hence adequate flour is helpful.

We originally tried frying the donuts in hot oil in a skillet, but found it difficult to control the temperature of the oil; the donuts would often get too brown on the outside and still be doughy on the inside. We have since invested in a "Fry Daddy" and it has been worth every penny! We also read up on donut making and discovered that it is recommended to use solid shortening (a.k.a. Crisco) rather than vegetable oil. Fry donuts until golden, turning as needed. Drain on paper towels/newspapers.

Make a watery glaze of powdered sugar, water, vanilla, and a few grains of salt. I am the fryer and my mom is the glazer, and when I asked her for the Secret Recipe for the glaze she laughed. She just starts with some powdered sugar in a bowl and adds 2-3 times as much water, adjusting thickness/thinness as necessary. (for the record, I had to add WAY more powdered sugar to get the proper ratio.)

After the doughnuts have drained for a minute or two (not too long) use a fork to dip in glaze and transfer to wire rack. Donuts are also good dipped in granulated sugar instead of glaze. (We double-dipped in the glaze. Yum! Next time, I'm going to try a chocolate glaze...)

Good luck in your homemade donut endeavors!