Spud Dunker Donuts
This is the recipe for fat-fried potato donuts that Charles Grant Burdett made over the years. They are a little bit of work -- but they are good!
Picture: Charles Grant Burdett cooking donuts in Omaha----
Ingredients:
1-1/2 package of active dry yeast
1/2 cup warm water (for yeast)
3/4 cup sugar
1 stick of margarine (or butter)
1-1/2 teaspoon of salt (in flour)
1-1/4 cups of instant mashed potato flakes
2 eggs beaten
2 cups sculled whole milk (4-5 minutes in microwave on high)
5-1/2 cups of flour
1/2 teaspoon of nutmeg
shortening
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Step 1:
Dissolve the yeast in warm water (with 1/4 teaspoon of sugar).
Measure sugar (3/4 cups), margarine (1 stick), salt (1-1/2 teaspoons), nutmeg (1/2 teaspoon), and instant mashed potatoes (1-1/4 cups) into a mixing bowl.
Add hot milk (2 cups) and stir to moisten the potato mixture and melt the margarine.
Add the beaten eggs (2) and "one" cup of flour.
Beat the mixture until smooth and cool to lukewarm.
Add the dissolved yeast mixture (from above) and mix well.
Add enough flour (4 to 4-1/2 cups) to make a soft dough.
Shape the dough into a ball (in the bowl) by pushing the dough from sides with fingers dipped in shortening.
Place the dough in a greased bowl.
Set out for one hour and then refrigerate overnight with a towel over the bowl.
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Step 2:
Remove the dough from the refrigerator and "punch it down."
Let the dough stand at room temperature for 20-30 minutes.
Roll the dough on a lightly floured surface to 3/8" - 1/2" thick and cut with "floured" donut cutter.
Arrange the donuts on a floured cookie sheet and let them rise for a few minutes before you fry them.
Optional: If you want bigger/lighter donuts you can place the cookie sheet in a "slightly warm" and "preferably moist" oven. The donuts will rise fairly fast in this environment. Be advised, however, that the donuts will be a little harder to deep fry (i.e., they get goopy).
Deep fry the donuts in 375-dgree fat until brown, turning once.
Note: I use a little 4-cup automatic deep fryer that has one temperature (? degrees). I fry two donuts at a time (i.e., insert, fry 25-30 seconds, turn, fry 25-30 seconds, remove).
Drain the donuts (e.g., let the donuts drip for a few seconds as you remove them from the oil and then place the donuts on paper towels).
Optional: Dip the donuts in sugar or powdered sugar at this time and/or before you eat them.
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Eating Tips:
The first donuts out are delicious but these "cake" donuts also have a good shelf life. The donuts can also be begged, frozen and warmed (optional) later.
The recipe above makes about 40 donuts.