Spudnuts

Makes 1 Dozen Spudnuts

Ingredients:
1 Large Potato
4.5 Cup Flour
1/3 cup+ 1 Tb Sugar
2/3 Cup Milk
1 Ts Lemon
1/3 Cup warm Water
1 Sachet of Yeast
2 Eggs
Pinch Nutmeg

Oil for cooking

Directions:
Peel potato, cut into small pieces and boil until soft.  Drain the water and puree the potatoes in a blender.  After the potato is pureed, put it off to the side and allow to cool.

In a glass, mix the yeast with a Tb of sugar and 1/3 cup warm (but not hot) water.  Allow the yeast to bloom and the liquid to foam at the top.  This will take 5-10 minutes.  Place the yeast off to the side while it is blooming.

In a saucepan, heat the milk on low.  Add 2/3 Cup of sugar to the milk and allow it to dissolve.  Once the sugar is dissolved in the milk, turn off the heat.  Once, the sugar is dissolved, place the mixture off to the side.

In a mixer or kitchenaid add the flour, then the potato, eggs, sugar/ milk mixture, yeast/ water, lemon and nutmeg.  As you are adding the ingredients, mix on low.

Allow the ingredients to form a dough and then allow the dough to rise in a warm location for 60 minutes.

After the dough has risen, roll it out in batches on a flat surface.  The thickness of the dough should be about 1 cm.  Use a dinner glass to cut out the doughnut and a cap from a plastic soda or water bottle to cut out the hole.  Excess dough can be reused.

Fry the dough in a frying pan on medium low heat.  There should be about 1 inch of vegetable oil in the pan.  Spudnuts will take about 4 minutes to cook (2 minutes of each side).

After the spudnuts have cooled and dried, you can add a glaze.

A delicious and effective glaze can be made with these ingredients:
3 Tb Butter
6 Tb Sugar
6 Tb Milk
1/2 Ts Vanilla
1/2 Ts Corn Starch

Glaze Directions:
Melt the butter.  Once the butter is melted, add the sugar.  When the sugar is dissolved, add the milk.  Lastly, add vanilla and corn starch. 

Briefly simmer of medium.  Allow the glaze to cool and then dip each spudnut into the glaze.

After the spudnuts are glazed, briefly allow them to cool and  then you are ready to eat!