Spudnut Recipe from the 5/20/00 Alumni Sandstorm:
>>From: Marilyn Swan Beddo (63)

RE: Spudnuts

   I saw this recipe in the food section of the Salt
Lake Tribune yesterday, May 17. It is said to be more
than 30 years old. One lady writes that she remembers
Spudnuts being sold at small shops and in downtown
offices by small delivery boys. Someone recently wrote
that they thought the head offices of Spudnuts were at
one time in Salt Lake City. Anyhow here is the recipe
for Spudnuts coming to you live from S.L.C. to pass on
to all those Bombers out there who may not have access
to a Spudnut shop. Don't know if this is the same as
you have printed before or not.

1 cup shortening
2 cups mashed potatoes
4 cups lukewarm milk
5 eggs*, beaten
1 cup sugar
2 Tablespoons yeast dissolved in 1/2 cup warm water
1 1/2 teaspoons salt
12 to 15 cups flour
1/2 teaspoon lemon extract

Scald milk with shortening. Add sugar, salt and enough
flour to make a thin batter, about the consistency of
cake batter. Add the mashed potatoes, beaten eggs,
dissolved yeast and lemon extract. Add enough more
flour to make a soft dough. Let rise twice, then roll
out and cut into doughnut shapes. Let rise again until
light. Drop doughnuts into hot oil (375 degrees to 400
degrees), raised-side down. Turn once. Remove from
heat and drain briefly before dipping into a glaze
made by mixing powered sugar and water at a ratio of 1
cup to 2 Tablespoons, respectively. Add more water if
needed. Makes 10 to 12 dozen spudnuts. ENJOY!!!!!
* note:  If you cut the recipe in half, use 3 eggs.

-Marilyn Swan Beddo (63)

Spudnut Wannabe Recipe
Another Spudnut Recipe
Another Spudnut Recipe

Stephen Schraedel ('79) found:
Spudnut Recipe on the AllRecipes.com website.