Spudnuts

Recipe View 20 mins Prepare the Potatoes: In a medium saucepan, submerge the peeled and chopped potatoes in water. Bring to a boil and cook until fork-tender, approximately 15 minutes. Allow to cool slightly, then mash thoroughly. (Prep time: 20 minutes)

Recipe View 10 mins Scald the Milk Mixture: In a separate saucepan, scald the milk (heat until just before boiling point). Remove from heat and stir in the sugar, shortening, 2 cups of the mashed potatoes, and salt. Combine until the shortening is melted and everything is well incorporated. (Prep time: 10 minutes)

Recipe View 10 mins Combine Wet and Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the potato mixture, flour, lemon juice, lemon zest, warm water, yeast, eggs, and nutmeg. Mix on low speed until a somewhat sticky dough forms. (Mix time: 10 minutes)

Recipe View 2 hrs First Rise: Cover the dough and let it rise in a warm place until doubled in size, about 2 hours. (Rise time: 2 hours)

Recipe View 20 mins Shape the Doughnuts: Gently roll out the dough on a lightly floured surface to about 1/2-inch thickness. Use a doughnut cutter to create doughnut shapes. (Prep time: 20 minutes)

Recipe View 1 hrs Second Rise: Place the cut doughnuts on a greased baking sheet, cover, and let rise again until nearly doubled, approximately 1 hour. (Rise time: 1 hour)

Recipe View 20 mins Fry to Golden Perfection: Heat shortening or vegetable oil in a deep fryer or large pot to 375 degrees F (190 degrees C). Carefully add 2-3 doughnuts at a time, frying until golden brown on each side, about 1-2 minutes per side. (Cook time: 20 minutes)

Recipe View 10 mins Drain and Glaze: Remove the fried doughnuts and place them on paper towels to drain excess oil. While still warm, glaze or roll in granulated sugar. Repeat with remaining doughnuts. Serve warm and enjoy! (Prep time: 10 minutes)