They making these with potatoes in them?
You think it’s funny, but some people make zeppoli with mashed potatoes in the dough. Then you give them a filling of chopped green olives and anchovies. Forget about dinner.
Mmmm, Spudnuts. They're very good, women in the Midwest used to make them. Much more satisfying than a Krispy Kreme, and no odd commercial aftertaste like Dunkin'.
SPUDNUTS
1 pound diced potatoes, preferably russets or other baking potatoes
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm milk
1/2 cup canola oil
1/2 cup sugar
2 large eggs
1 teaspoon salt
1/4 teaspoon nutmeg or 1/2 teaspoon coriander
7 1/2 cups all-purpose flour
additional oil (for deep-fat frying)
Glaze:
4 cups powdered sugar
1/3 cup water
1 teaspoon real vanilla extract
Place potatoes in a large saucepan and cover with water. Boil in microwave until tender. Drain, reserving 1/2 cup cooking liquid. Discard remaining cooking liquid. Mash em up.
In a large bowl, dissolve yeast in reserved cooking liquid. Add the warm [110°-115°] mashed potatoes, milk, oil, sugar, eggs, nutmeg or coriander, and salt. Add just enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.
For glaze, in a large bowl, combine the confectioners’ sugar, water and vanilla until smooth.
Dip warm doughnuts in glaze. Cool on wire racks.