Spudnuts

Donut hole heaven!

Spudnut dough:
1 c milk
5 t yeast
pinch sugar
2 1/2 c flour
1/2 t salt
1/4 c sugar
1 potato, baked*
2 T vegetable oil
3-4 c additional vegetable oil for frying

Glaze:
1/2 c milk
1 t butter
2 c powdered sugar
1/2 teaspoon of fresh lemon juice (if making vanilla glaze)
1/2 teaspoon of vanilla extract (if making vanilla glaze)
4 T cocoa (if making chocolate glaze)

To make dough, warm milk in microwave for 30-40 seconds. (Should be warm to the touch but not hot.) Add yeast and a pinch of sugar. Set aside. Combine 2 cups flour, salt, and 1/4 cup sugar in medium bowl. Peel potato, mash insides, and add 1/2 cup mashed potato to flour mixture. Stir in yeast mixture. Let sit 5 minutes. Add 2 tablespoons oil. Mix with fork to form dough. Dump onto floured surface (using additional 1/2 cup flour) and knead until dough is smooth. Roll dough to 1/2 inch thickness. Cut donuts (makes ten or so) or donut holes (makes two dozen or so).

Heat vegetable oil in skillet or fry pan over medium/low heat. (Oil should be at least 1½ inches deep.) Test oil temperature with dough scrap. Oil is ready when dough sizzles immediately after immersing it into the oil. Cook donut holes or donuts a few at a time. Flip when golden (after 30 seconds or so) and cook other side (another 30 seconds or so). Dip warm donut holes or top of donut in vanilla or chocolate glaze.

Vanilla Glaze
Warm milk and butter in microwave for 20-30 seconds. Set aside. In small bowl mix powdered sugar, 4 tablespoons milk mixture, lemon juice and vanilla extract with wire whisk.

Chocolate Glaze
Warm milk and butter in microwave for 20-30 seconds. Set aside. In small bowl mix powdered sugar, cocoa and 6 tablespoons milk mixture with wire whisk.

*Poke potato with fork and bake it for 1 hour at 350°F (complete instructions here) or poke potato with fork and cook 5-6 minutes on high in microwave.