Wanda's Donuts

It's that time of year again. The time of year to make an obscene amount of spice-tinged dough that grows to the size of a giant pumpkin and is rolled out all over my entire counter top only then to be deep fried and dipped in sweet glaze. And then we'll all know Halloween is here. Who needs trick-or-treating when you make donuts like these?

Actually, one of my favorite memories from growing up is when mom would drive us around to trick or treat from one house the next in our rural area. We were always bundled up over our costumes. One of my favorite stops was at Worthy and LaRue Beck's house. They handed out a very similar melt-in-your mouth donut and always sent one out to mom. Those were the days when treats didn't have to be individually packaged and store bought. When the neighbors talked to the trick-or-treat kids, made them sing songs, and admired their costumes. Good times. Good donuts. And the tradition continues on at our house.

Ingredients:

4 tablespoons yeast

1/2 cup warm water

4 cups milk

3/4 cup sugar

1 cup shortening

2 teaspoons salt

1 cup mashed potatoes

1 teaspoon cinnamon

1 teaspoon nutmeg

5 small eggs

1 tablespoon lemon juice

2 teaspoons vanilla

10 cups flour (more or less)

Dissolve yeast in warm water. Add milk, sugar, shortening, potatoes and salt; mix well. Add remaining ingredients and flour a little at a time mixing well. Knead like a soft roll dough -- just enough to mix. Cover and raise until double. Roll dough out on a floured counter. Cut out into donuts. ( I use plastic cups and lids from spice jars.) Raise again 30 minutes. Fry in oil and dip in glaze frosting while hot.

*I usually make half the recipe in my mixer, but this year I did the full recipe all by hand in the biggest bowl I have. It was surprisingly easy.

Glaze Frosting:

powdered sugar

milk

vanilla

Mix ingredients together with a wire whisk until the glaze is the consistency you like. I like mine quite runny.