Spud Dunkers

This is a recipe from my Grammy (my dad's mom)! I personally think these are better than Krispy Kreme's doughnuts! This recipe isn't very expensive and makes a TON of doughnuts... unfortunately it's been since Thanksgiving since I made them... so I'm not sure exactly how many you can make, but it also depends on the size you make them. But just as a forewarning this is something that takes A LOT of time, the dough sits overnight... and then rises again, so don't think this is one you can just pop out because you're in the mood for doughnuts!

Ingredients:

1 TBSP dry yeast

1/2 Cup Warm Water

3/4 Cup Sugar

1/2 Cup Shortening

1 1/2 tsp Salt

2 Eggs, beaten

5 1/2-6 Cups Flour

2 Cups Milk, scalded

1 1/2 Cup Instant Potatoes

Directions:

Soften yeast in warm water in a small bowl. In a separate bowl mix sugar, shortening, salt, and instant potatoes. Add hot milk and stir to moisten potatoes and melt shortening. Add eggs and 1 cup flour. Beat until smooth and cool to lukewarm. Add softened yeast and mix well. Add enough flour to make a soft dough. Shape into a ball. Cover and refrigerate overnight. Remove dough, punch down. Let stand 20 minutes. Roll 1/2 inch thick, cut with doughnut cutter and arrange on an oiled cookie sheet to let rise until dough is doubled in size. Fry in hot oil (375°F) until light brown, turning once. Drain on paper towel. While the doughnut is still warm I like to put it in a ziploc bag of sugar and make it so it is coated in sugar! If you want to try a glaze you can make it using powdered sugar, water, and vanilla. I'm not sure of the proportions, but you want the glaze to be the consistency of a light cream.