Recipe - Halloween Spudnuts

Our family tradition for over twenty years has been to make homemade Spudnuts on Halloween night.  I've always used the same tried and true recipe, which turns out great.  I only make them once a year because they are my weakness.  I'm not a big dessert person, but when these are freshly fried and glazed, I can hardly wait to bite into one, and usually consume another one or two before the night is over (which isn't so bad since I hate Halloween candy!)  The recipe makes a big batch with plenty to share, plus they freeze well and perk right up again after just a few seconds in the microwave.  I'll be out of town this year, but luckily I took photos last Halloween so I could share instructions for those who would like to try them. I should warn you that some family members may get a little Spudnut crazy and want a giant one all for themselves!  Knowing he would miss the next two Halloweens at home, a special request was made last year by this boy, who as I recall had no trouble devouring it in one sitting.  As you can see, Grandpa is waiting patiently in the background for his.

Happy Halloween!

Spudnuts

4 cups lukewarm water

1 ½ cup sugar
4 large eggs
1 teaspoon nutmeg
2 cups instant mashed potatoes (measured after making some up according to pkg directions)

4 scant Tablespoons Instant Yeast (I use Saf-Instant yeast found in the baking aisle at Maceys)
1 cup shortening
2 teaspoons salt

2 Tablespoons bottled lemon juice

Approximately 12 cup flour

-Cream shortening, sugar, and eggs in bread mixer (or with an electric mixer).  Add nutmeg, salt, potatoes, and lemon juice.  Mix dry instant yeast with 4 cups of the flour.  Change from beaters to dough hook.  Add water to the mixer at low speed at the same time as you start adding the 4 cups flour and yeast.  Add more flour gradually until the dough is still a bit sticky, but workable.  Let mix about 10 minutes in mixer (or knead by hand).  Remove to a large bowl that has been greased with shortening, cover tightly with a lid or plastic wrap, and rise until double.

-This is what the dough looks like when it's raised.  I didn't take pictures of mixing it up, because some people don't own a bread mixer and will be kneading the dough by hand.  

-Line about 5 cookie sheets with waxed paper that has been greased well with shortening OR just lay out greased waxed paper on counter to wait for the Spudnuts.  

-On floured counter top, roll the dough in several batches to 1/2 inch thick (rolling about a fourth of the dough at a time).  Use a round biscuit cutter or rim of a large drinking glass to cut the dough.

-As the doughnuts are cut out, poke finger through centers and stretch into a hole, then lay on greased papers. You can save the edges and add them to the next batch to roll out again, but try not to re-roll the dough more than once.  This is how they look after they are raised.

-Cover lightly with clean dishtowels while rising to prevent drying out.  Let rise about an hour until double.  Heat grease to 375 degrees, lift donuts off papers one by one gently (so they don't squish and go flat) and fry a few at a time until lightly browned, flipping over with a wooden skewer.  

-Lift out with slotted spoon and place in colander to drain a bit, then dip in glaze or sugar.  

-Make lots of glaze with powdered sugar, hot water, vanilla, and a dash of salt.  It will be quite thin. While still warm, drop Spudnuts quickly into glaze in shallow bowl, flipping them over with skewer. 

-Lay on cooling racks to drain off remaining glaze and finish cooling before eating or freezing.   

-Or, instead of glazing, you can also dip in bowls of regular white sugar, or a mixture of sugar and cinnamon.  We usually do some glazed and some sugared.

Makes about 75 Spudnuts.  My little Cache seemed to enjoy his a lot!