Spudnuts (as remembered by Anton Winkel)
(Italics added by Jerry Winkel)
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 400 degrees. Cook for a very short time. Makes about a million doughnuts.
Glaze
3 cups powdered sugar
2/3 cup hot water (enough to make a runny consistency)
1/2 tsp. vanilla
1-2 Tbls. honey (optional)
Here is a newspaper article on Antone and spudnuts.
Antone making Spudnuts
