Buttermilk Spudnuts

Pour water and buttermilk into a bowl; sprinkle yeast into the liquid and ignore it for about 5 minutes. Don’t worry, it won’t mind. In a separate bowl, beat the butter until it’s good and soft. Blend the sugar, potatoes, salt and nutmeg into the butter until all ingredients are nice and smooth. Add the eggs to this concoction. Cut 6 cups flour into the gooey mess. Stir in the yeasty buttermilk/water mixture, and go to town blending. The dough should be a little more sticky than bread dough, but not as stiff. Add more flour, if needed, 1/2 cup at a time. Let the dough rest for about 15 minutes.

Roll out dough onto a floured surface to a thickness of about 1/4 inch. Let rise for about 45 minutes (the dough should just about double in size). Cut into desired shapes—I prefer cutting them into 1 inch by 3 inch strips because they cook very evenly and are just the right size for my kids. Fry in hot canola or vegetable oil about 1 to 1 1/2 minutes per side. Transfer cooked donuts onto paper towels so all the excess oil will soak into the towels rather than into your thighs.

Make the glaze by blending powdered sugar and milk, 1/2 cup at first, salt and vanilla and adjusting to desired thickness by adding a little more milk at a time. Feel free to add your own twist to the glaze by adding cocoa powder or maple syrup. Glaze while still warm and enjoy!
This recipe makes a whole bunch of donuts, so invite some friends over for the fun!