Spud Dunkers

Directions

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 375° deep fat until brown, turning once.
14. 14
    Drain and glaze with powdered sugar icing.
15. 15
    Yields 3 1/2 to 4 dozen.