Spud Dunkers

• 1 pkg. active dry yeast
• 1/2 c. warm water
• 3/4 c. sugar
• 1/2 c. shortening
• 1 1/2 tsp. salt
• 2 c. scalded milk
• 2 eggs, beaten
• 3 1/2 to 6 c. all-purpose flour
• instant mashed potatoes (for 4 servings)

1. Soften yeast in warm water.
2. Measure sugar, shortening, salt and instant mashed potatoes into a mixing bowl.
3. Add hot milk and stir to moisten instant mashed potatoes and melt shortening.
4. Add eggs and 1 cup of flour.
5. Beat until smooth and cool to lukewarm temperature.
6. Add softened yeast and mix well.
7. Add enough flour to make a soft ball of dough.
8. Shape into a ball in bowl by pushing dough from sides with fingers, dipped in shortening. Cover and refrigerate overnight (if you prefer, all dough to rise without refrigeration).
9. Remove dough from refrigeration and punch down.
10. Let stand at room temperature for 20 minutes.
11. Roll on lightly floured surface to 1/2-inch thick and cut with a doughnut cutter.
12. Arrange on a warm place until dough doubles in size.
13. Fry in 375u0b0 deep fat until brown, turning once.
14. Drain and glaze with powdered sugar icing.
15. Yields 3 1/2 to 4 dozen.

active dry yeast, warm water, sugar, shortening, salt, milk, eggs, allpurpose, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642251 (may not work)