Buttermilk Doughnuts

1 PKG. dry active yeast
1/4 c. warm water (110-115 degrees)
3/4 c. scalded buttermild
1/4 c. sugar
1/4 c. shortening
1 t. salt
1/4 c. fresh mashed potatoes
1 egg, beaten
1 t. nutmeg
3-1/2 to 4 c. flour
confectioners’ or granulated sugar, optionsl

Dissolve yeast in water; set aside. Combine remaining ingredients; stir in yeast. Knead 5 minutes until smooth. Let rise until double. Roll out on floured board to 1/2 inch thickness. Cut doughnuts with cutter. Let rise 30-35 minutes. Fry in hot oil until brown on both sides. Drain on paper towels. Dust with sugar, if desired. makes 24 doughnuts.

This reminds me of the old spudnuts that came out 53 years ago! They had the popularity of Krispy Kreme doughnuts and I love Spudnuts!!!


4 boiling potatoes, peeled
and chopped
3 cups milk
1 cup white sugar
1 cup shortening
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup warm water (110 degrees
F/45 degrees C)
4 1/2 teaspoons active dry yeast
6 eggs
1/2 teaspoon ground nutmeg

1 In a small saucepan, cover peeled potatoes with water.
Bring water to a boil and cook until tender, about 15
minutes. Let cool and mash.
2 Scald the milk and add the sugar, shortening, 2 cups
mashed potatoes and salt. Mix well.
3 In an upright mixture with a dough hook attachment. Add
the potato mixture, flour, lemon juice, lemon zest, water,
yeast eggs and nutmeg. Mix until well mixed, dough will be a
bit sticky. Cover and let rise until doubled in size.
4 Roll dough out on a lightly floured surface and cut
with a doughnut cutter. Place the cut doughnuts on a
greased baking sheet, cover and let rise until doubled in size.
5 In a hot fryer or deep fry pan heat shortening or
canola oil to 375 degrees F (190 degrees C). Carefully place
2 to 3 doughnuts in pan. Turn when lightly golden. Lift
out when done and drain on paper towels. Glaze or roll in sugar.