Spicy Spud Doughnuts
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Packed brown sugar||1 Cup (16 tbs)|
|Potatoes||1 1⁄2 Cup (24 tbs), mashed|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Shortening||2 Tablespoon, melted|
|Cooking oil/Shortening||2 Cup (32 tbs) (For Deep-Fat Frying)|
Stir together flour, baking powder, cloves, cinnamon, and 1 teaspoon salt.
Beat eggs and brown sugar till thick.
Stir in cooled potatoes, evaporated milk, and melted shortening.
Gradually add the dry ingredients to potato mixture, stirring till combined.
Cover and chill at least 3 hours.
Roll dough, half at a time, on well-floured surface to 3/8 inch thickness.
Cut with floured 2 1/2-inch doughnut cutter; chill 15 minutes.
Fry in deep hot fat (365°) for 1 to 1 1/2 minutes per side, turning once.