Spudnuts So Tasty

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Spudnuts

"This is an vintage circle of relatives favorite, exceeded down for years, the outdoor of the doughnut is crisp and the inner is light and chewy. This does make a HUGE batch, first timers can also need to 1/2 it. These are worth the attempt."

Ingredients :

4 boiling potatoes, peeled and chopped
3 cups milk
1 cup white sugar
1 cup shortening
1 teaspoon salt
6 cups all-cause flour
1 tablespoon grated lemon zest
three tablespoons lemon juice
1 cup heat water (one hundred ten degrees F/45 levels C)
four half of teaspoons active dry yeast
6 eggs
half teaspoon floor nutmeg

Instructions :

Prep : 20M	Cook : 80M	Ready in : 1H40M

In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, approximately 15 minutes. Let cool and mash.
Scald the milk and upload the sugar, shortening, 2 cups mashed potatoes and salt. Mix properly.
In an upright mixer with a dough hook attachment. Add the potato combination, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix till nicely combined, dough can be a piece sticky. Cover and allow upward push until doubled in length.
Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the reduce doughnuts on a greased baking sheet, cowl and permit upward push until doubled in length.
In a warm fryer or deep fry pan warmness shortening or canola oil to 375 levels F (a hundred ninety degrees C). Carefully place 2 to three doughnuts in pan. Turn while gently golden. Lift out when carried out and drain on paper towels. Glaze or roll in sugar.

Notes :

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