Spud Dunkers

1. 1

   Soften yeast in warm water.

2. 2

   Measure sugar, shortening, salt and instant mashed potatoes into a mixing bowl.

3. 3

   Add hot milk and stir to moisten instant mashed potatoes and melt shortening.

4. 4

   Add eggs and 1 cup of flour.

5. 5

   Beat until smooth and cool to lukewarm temperature.

6. 6

   Add softened yeast and mix well.

7. 7

   Add enough flour to make a soft ball of dough.

8. 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. 9

   Remove dough from refrigeration and punch down.

10. 10

    Let stand at room temperature for 20 minutes.

11. 11

    Roll on lightly floured surface to 1/2-inch thick and cut with a doughnut cutter.

12. 12

    Arrange on a warm place until dough doubles in size.

13. 13

    Fry in 375u00b0 deep fat until brown, turning once.

14. 14

    Drain and glaze with powdered sugar icing.

15. 15

    Yields 3 1/2 to 4 dozen.

* Per serving · 4 servings · Values may vary.

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