Potato doughnuts, commonly known as Spudnuts, first became popular in the early 1900s. Using a mixture of mashed potatoes and flour, Spudnuts are usually a bit sweeter and lighter than regular doughnuts. Prep time here does not include time for dough rising.
Idaho® Potato Doughnuts
Servings
4 Servings
Ingredients
- 2 packages active dry or cake yeast
- 1/2 cup warm water 110° F to 115° F
- 1 cup sugar
- 3/4 cup shortening or margarine
- 1 1/2 cups prepared Instant Mashed Idaho Potatoes cold
- 3 eggs well beaten
- 2 cups milk scalded and cooled to luke warm
- 1 tablespoon salt
- 1 tablespoon lemon extract
- 6-8 cups sifted flour
- Boiling water
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Doughnuts:
- Dissolve yeast in warm water, set aside.
- Cream sugar and shortening.
- Beat in cold potatoes, eggs, cooled milk, yeast, water, salt and lemon extract.4. Mix in flour, adding just enough to make a soft dough. Knead well.5. Place dough in greased bowl; cover and let rise in warm place until doubled in bulk. 6. Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter.7. Let rise uncovered about 30 minutes. Deep fry in oil heated to 375° F. Drain on paper towel.
- Glaze:
- Gradually add enough boiling water to powdered sugar and vanilla to make thin glaze. Drizzle over doughnuts.
- Source: Idaho Potato Commission
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