Spudnuts Knock Off with Maple Glaze

                                                                                                                            

1 cup milk

1 pkg. yeast

1/2 cup water

1 cup cooked, unseasoned mashed potatoes

2/3 cup shortening

1/3 cup sugar

2 eggs

1 tsp. salt

3-4 cups flour

Scaled milk and cool to lukewarm.  Dissolve yeast in warm water with 1 tsp. of sugar.  When it gets foamy, add to milk.  Combine next five ingredients and beat well.  Gradually add in flour to make a soft dough.  Make sure not to add too much flour.  The dough shouldn’t be a sticky mess, but too much flour will make your doughnuts dense.  Roll out to 1/2” thickness and cut with a doughnut cutter, if you have one.  I don’t.  So I improvised with a large cup I had and a washed out prescription bottle to cut the inner hole.  Place on a greased cookie sheet and cover.  Let rise for at least one hour.  Then fry in oil.  Drain well on a paper towel.  While still warm, but not hot, dip in maple glaze.

Maple Glaze:

1/2 cup butter

3/4 cup evaporated milk

1 cup brown sugar

1 1/2 tsp. maple flavoring

1 lb. powdered sugar

In a saucepan, melt the butter.  Add milk and brown sugar, heat until just bubbly.  Remove from heat and add flavoring.  Add powdered sugar until desired consistency.  You want it thin enough you can dip the top of your doughnut in, yet not runny.