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.
Then there’s the Screw That, I Need Time to FReep Donut Recipe:
1 Cup purpose flour
1 teaspoon fresh baking powder
1/8 teaspoon salt
1/3 Cup milk or buttermilk
Mix it all together and let sit for a half hour to get tender while FReeping
Mix 1/2 Cup sugar and 1/2 teaspoon cinnamon in a Ziploc baggie or paper bag
Heat oil for frying.
Scoop dough a handful at a time and form into balls. Flatten slightly to 1/2 inch thick and poke a hole in the middle...
Fry until golden. Drain on racks or paper towels, then while still warm but not hot toss in the bag of sugar until coated and serve.
Cardamom is also a nice touch in baked goods or donuts.