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Linda's Spudnut Recipe
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Course: Breakfast
Cuisine: American
Servings: 12 people
  • 4 teaspoons SAF yeast
  • 1/2 cup warm water
  • 4 cups scalded milk cool slightly
  • 1 cup butter softened
  • 5 eggs well beaten
  • 1 cup sugar
  • 2 cups mashed potatoes no butter or milk added
  • 12-13 cups flour enough to make a soft dough
  • 2 teaspoons nutmeg
  1. I use my Bosch bread mixer, although you could mix these by hand. I combine everything but the flour all at once in the bowl. I slightly mix the ingredients and slowly add the flour. Keep the dough soft which means it will not pull away from the sides of the bowl like bread dough. Cover the dough with some greased plastic wrap. Let rise until double the size. Punch down the dough and roll out on a floured countertop about 1/2 inch thick. Let rise again until double the original size. Once they are double in size they are ready to fry in oil. I do not have a special deep fryer. I use an electric skillet or a cast-iron skillet with hot vegetable oil about 2 inches deep.