Spicy Spud Doughnuts
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Eggs||3 , beaten|
|Packed brown sugar||1 Cup (16 tbs)|
|Mashed cooked potatoes||1 1⁄2 Cup (24 tbs)|
|Shortening||2 Tablespoon, melted|
|Evaporated milk||5 1⁄3 Ounce (1 Can Or 2/3 Cup)|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
In a bowl stir together flour, baking powder, salt, cloves, and cinnamon.
Beat eggs and sugar till thick.
Stir in cooled potatoes, the 2 tablespoons shortening, and the evaporated milk.
Gradually add dry ingredients to egg mixture, stirring till combined.
Chill at least 3 hours.
' On well-floured surface roll dough, half at a time, to 3/8-inch thickness.
Cut with floured doughnut cutter; chill for 15 minutes.
Fry in deep hot oil (365°F) for 1 to 1 1/2 minutes per side, turning once.
Drain on paper toweling.