Doughnuts and more doughnuts

I was reminiscing with my mom and remembering the yummy spudnut doughnuts she made for fundraisers when we were younger. They'd sell boxes of doughnuts for things like boy scout camp and girls camp. The name comes from the recipe calling for potato flakes. Then I had this great idea...why don't we make some! As if we needed more treats around with all the homemade ice-cream.
Thinking one batch wouldn't be enough, we doubled it. We probably didn't need to since that made about 12 dozen! There is nothing like a hot doughnut, freshly glazed! Do you think homemade doughnuts have less fat and calories than the store? I sure hope so after I lost track of how many I ate!

This was the proofing table we set up in the kitchen. We had already cooked a bunch when this picture was taken.
Mom and Darrel were the cooking and glazing crew. I had to run to Walmart right in the middle since we underestimated the amount of glaze we needed and we ran out of powdered sugar.

Here are a bunch of willing taste testers-Michael, Makenna, and Karli.

Recipe:
Spudnut Doughnuts by Jean Lee (a good friend of our family)
5 cups warm water
3 Tbsp yeast
2 Tbsp sugar
•Let this stand until yeast begins to work
Add:
1 cup sugar
1 cup powdered milk (dry)
2 Tbsp salt
1 cup instant potatoes (dry)
1 cup oil
4 beaten eggs
1 Tbsp vanilla
12 cups flour- don't add all at once

•Let rise once- roll out- punch out doughnuts- place on lightly floured dish towel or cloth tablecloth.
• Let rise again- fry.
• Mix powdered sugar, hot water and vanilla for glaze.
Yield 4 1/2-5 dozen