Spudnut Wannabe Recipe from the 9/16/99 Alumni Sandstorm: ~~~~~~~~~~~~~~~~~~ >>From: Sharon Panther Taff (57) RE: SPUDNUT WANNABE recipe I just came across a very old recipe for Spudnuts from a 1971 Benton County Rural Electric Association monthly magazine. I know they aren't the same as the real ones, but aren't too bad for those of you too far away. Spudnut Wannabees - Makes 80-100 2 pks. yeast 1 C lukewarm water 3 C oleo (margarine for you younger people) 1 C sugar 2 C mashed potatoes (I've used instant on occasion) 2 C lukewarm milk (I've used instant also) 4 eggs 10-12 C flour 1 tsp salt Mix dry ingredients and 10 C of the flour together. Dissolve yeast in 1 C lukewarm water (adding 1 Tbs of the 1 C sugar speeds action) add with remaining ingredients. Continue to add the remaining flour up to the 12 cups total. Mix dough, sticky as possible - this is when your Bosch or Kitchen Aid mixer comes in handy. Grease large bowl, put in dough, cover, and let rise until double in bulk. Roll out on lightly floured board, cut with donut cutter dipped in flour, let cut donuts rise again on the board, and fry in deep fat that is really boiling. GLAZE: 1 box powdered sugar, milk as needed, 1 tsp. vanilla. Mix runny. Dip donuts, let drip on wooden spoon handle in bowl. Yummy. I used this recipe when I cooked for church camp high schoolers - the kids loved it because a lot of them didn't know "you could make donuts". They thought they all came from a shop or store in a box. I have cut the recipe in half, except for the yeast, and it works well. -Sharon Panther Taff (57) Another Spudnut Recipe Another Spudnut Recipe Another Spudnut Recipe Stephen Schraedel ('79) found: Spudnut Recipe on the AllRecipes.com website.