As a family we have a strong heritage in baking. Unfortnately, tragically, I only have these few recipes. The recipe above is from Anton. If you like regular glazed dounuts you should like spudnuts. They taste a little different because of the potatoes and mace (mace is a more pungent twin of nutmeg). It’s a big recipe. Consider making it for a halloween party.

This Newspaper Article has the detailed recipe. They turned out great when I made them. I found the recipe in the article a little vague. Here is my interpretation. -Jerry Winkel

Spudnuts

• 1 pound of boiled potatoes (riced) (about 2 ½ cups)
• 1 pound sugar (about 2 cups)
• 4 cups skim milk
• 1 pound compound lard (shortening) (about 2 ½ cups)
• 5 eggs well beaten
• 1 ounce salt
• Mace to taste (apx. 1 tsp.) (You can also use nutmeg. I like to use about 1 ½ tsp.)
• 1 tsp. lemon extract
• 4 cakes yeast (4 Tbls.)
• ½ cup water
• Flour (enough to make the right consistency for a live dough) (between 8 and 12 cups)

Cream sugar, riced potatoes, milk, eggs, shortening and salt. Add mace and lemon extract. Mix yeast in warm water and blend well with rest of ingredients. Add enough flour gradually to make a dough that is not sticky and is resilient to the touch. Create a “Live” not a “Dead” dough. Place dough in a large bowl and let it rise until double in bulk. Roll out into a slab about 1/2 inch thick. Cut into round cakes with holes in the middle.  Place doughnuts on floured or wax papered proofing boards. Let them rise until double in bulk. Deep fry them to a golden brown and cool on wire racks or waxed paper. Dip doughnuts in glaze mix while they are still hot.

For fluffy light doughnuts, cook at about 375°. I like them light colored. Cook for a very short time.

Makes about a million doughnuts. Cover with sugar glaze.