Spudnuts

By Debra Morey

1 c evaporated milk

1 c warm water

1 tsp salt

3 TBS yeast

1 c mashed potatos

½ c butter

2 eggs

1 tsp nutmeg

1 c sugar

6 c flour

Dissolve yeast in warm water. Soften butter and mix with potatoes, add sugar and mix again. Add yeast, and then add flour one cup at a time mixing and kneading. Let the dough rise about an hour. Roll out and cut with circle cutter. (The thinner they are rolled out the better they cook). Cut the center out w/ small lid. Fry in hot oil that is about 3 -4” deep. Dip in glaze.

Glaze

1 box powdered sugar

1 TBS butter

½ tsp vanilla

Enough water to make a thin consistency.