Review by Rachael:
Spudnuts:
4 c. milk
1 c. sugar
1 c. shortening
1 tsp. baking soda
1 tsp. baking powder
1 Tbl. vanilla
2 pkg. yeast
1 c. warm potato water (water that potatoes have been boiled in)
1 c. mashed potato
4 c. milk
1 c. sugar
1 c. shortening
1 tsp. baking soda
1 tsp. baking powder
1 Tbl. vanilla
2 pkg. yeast
1 c. warm potato water (water that potatoes have been boiled in)
1 c. mashed potato
Mix the above ingredients and let set about 30 minutes or until foamy.
Then add:
4 well beaten eggs
1 Tbl. salt
12 c. flour
Knead, let rise until double in size. Roll out about 3/4" thick, cut as
for doughnuts (we used two different sizes of circle cookie cutters). Let rise
until double in size. Cook in hot vegetable oil, flipping when one side is
golden. While still hot dip, in glaze.
Glaze:
1/2 c. boiling water
1 lb. powdered sugar
2 tbsp. butter
2 tbsp. vanilla
Chocolate Glaze:
1 1/2 cups powdered sugar
4 Tbl. unsweetened cocoa powder
3 Tbl. milk or water
2 tsp. pure vanilla extract
Glaze:
1/2 c. boiling water
1 lb. powdered sugar
2 tbsp. butter
2 tbsp. vanilla
Chocolate Glaze:
1 1/2 cups powdered sugar
4 Tbl. unsweetened cocoa powder
3 Tbl. milk or water
2 tsp. pure vanilla extract
In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more. Dip doughnuts in chocolate glaze and let rest to harden slightly.
When I found this
recipe online it said to try half a batch if you weren't feeding a lot of
people. I listened to this advice since it is my first attempt at making them. I
mixed all ingredients together as directed and I found that it was a bit lumpy.
So I took out a wire whisk and thought maybe that would help. But as you can
see it just made smaller curds. Who am I to mess with the recipe, so I decided
to let it sit for the 30 minutes.
Times up let's see
what happens! I added the egg salt and flour. The flour didn't seem to be
enough so we kept adding hoping it would help. It took a lot more flour than the
recipe said it would to get the dough workable. Once it looked good I left it
to rise. It never did get double its size. Although I only left it for two
hours, maybe that's not long enough.
Rolling it out and
making the cutouts was the easy part. Getting your oil to the right temperature
took a little bit of work. Luckily, Jason was manning the "oil
station" and he did an awesome job.
While Jason was
cooking I started making the chocolate glaze. Perhaps I put just a little bit
too much milk in because it was runny. We also decided to do a sugar and
cinnamon mix and put that on top of some of the donuts. Once they were cooked and started cooling off
we started putting on the glaze & cinnamon sugar mix.
They turned out
really well & half a batch made a
little over 4 dozen donuts plus all the donut holes. We were split 50-50 on
if the chocolate was better or the cinnamon sugar. I would try the other glaze
listed on the recipe next time we make them. But a fair warning it will take
you a long time from start to finish.
Not sure how you
are supposed to store donuts but I did it wrong. The donuts were good on the
first day when we made them. To store them I just put them in old ice cream
pales with lids. Well that made them soggy, so I took the lids off for a while
to see if they would dry out a bit & then they got stale FAST. The cinnamon
sugar ones were still half way edible but the chocolate ones were done for. We
threw them out, which was a huge waste.
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