Last weekend, members of The Church of Jesus Christ of Latter-Day Saints gathered in churches and homes around the world to partake of the spiritual feast that was the 178th Semiannual General Conference.
My favorite take-aways from the event's proceedings:
"There is no tomorrow to remember if we don't do something today."
"What is most important almost always involves the people around us...never let a problem to be solved become more important than a person to be loved."
(Inspiring words from church president, Thomas S. Monson.)
Of course, according to family code, no spiritual feast could ever be complete without feasting of a more temporal (read: pass the Pepto) nature. Behold, the highlights of the this family's Biannual Spudnut-athon...
Some of you may be asking...what in the world is a spudnut? For the uninitiated, I would describe it as a cousin to the more widely-known donut, its defining ingredient being--you guessed it--potatoes (spuds). I originally thought this delicious culinary confection was the result of some enterprising Idahoan's creative genius. A little googlizing, however, tells me its origins go farther than that--to Germany, actually (sorry, Idahoans).
Wherever they come from, K has fond memories of spudnuts as a part of his family's twice-yearly conference weekend ritual. Making them together is a tradition we continue with our own family, and now I share the recipe with you. Equal opportunity for greasy pastry aficionados the world over, I say!
[Note: Hi, friends. A reader reminded me--this recipe makes probably 3 dozen donuts (and even more donut holes!) and they are best eaten fresh/hot, so unless you are cooking for a crowd, consider cutting the recipe in half.]
1 cup mashed potatoes (1 to 2 potatoes)
1/2 cup of potato water (water from the boiled potatoes)
2 packages of yeast (or 2 tablespoons)
1/2 cup oil
1/2 cup sugar
1/4 teaspoon cinnamon
1 1/2 teaspoons salt
6 cups sifted flour
1/2 cup powdered milk
2 lbs. powdered sugar
3/4 cup melted butter
Make mashed potatoes and set aside 1/2 cup of starchy water from the potatoes.
In a small bowl, dissolve yeast in 1/2 cup warm water.
In bowl of electric mixer fitted with hook attachment, mix together 1 cup warm water, eggs, oil, potato water, mashed potatoes, sugar, cinnamon, salt, 3 cups sifted flour, and powdered milk. Beat it all up.
Add yeast and beat well.
Add remaining sifted flour.
Cover and let rise until it doubles (about 1 hour).
Put down a lot of flour and roll dough 3/4 inch thick and cut with doughnut cutters. Put more flour on top of dough because it is really sticky.
Let rise another 20 to 30 minutes.
Fry in hot oil (375 F).