Return to Main Recipes Page/Return to Home Page

Doughnuts, Raised Potato (Spudnuts) (D, TNT)
Source: adapted recipe from a large quantity product, recipe makes several dozen soft, light, heavenly doughnuts
Serves: all depends on the size of your doughnut cutter.

1 cup milk (even skim is fine)
1/2 cup white vegetable shortening
1/2 cup light corn syrup
1/2 cup sugar
1 tsp. salt
1 large egg fork beaten
1 tbsp. active dry yeast
1/2 cup warm water
1/2 cup prepared plain mashed potatoes cooled (potatoes may be also made from instant mashed potatoes)
1/2 cup water
4 to 5 cups all purpose flour, extra flour for the board
Oil to fry

Thin Sugar Glaze:
1-1/2 cups powdered sugar
1 tsp. vanilla extract
1/2 cup hot tap water
dash salt

Heat milk with shortening, sugar and salt just to melt shortening. Cool to lukewarm.

Add yeast that has been dissolved in the water until foamy; then add the egg, potatoes, and the 1/2 cup water. Beat in flour gradually by hand to form a stiff pliable dough that leaves the sides of the bowl. Knead smooth and elastic. Cover and let rise triple in volume in a warm place.

Gently punch down and roll out on a lightly floured surface about 1/2" thick. Cut with standard doughnut cuter. Let doughnuts rise 1 hour.

Fry in deep hot oil, cooking until golden and done. Drain on paper.

Dip in prepared glaze while hot and set doughnuts on rack to cool. Have some toweling under the rack to catch some of the dripping glaze.

Poster's Notes: Authentic spudnuts (a franchised and patented name of the late 1930's/1940's coined by a Richland, Washington entrepreneur) were originally made with (potato flour/aka/spudnut flour) and were offered risen (yeast) and plain (unrisen). Also many other treats (buns/coffeecakes ) were made from the spudnut flour.

Making doughnuts from cooked potatoes (i.e mashed potatoes and potato water etc.) is not a new idea. Recipes were around long before the term "spudnut" was coined. Generally, today most potato yeast-raised doughnuts are referred to as spudnuts.

Recipe may be halved if desired.

Posted by Susan Greene

Nutritional Info Per Serving: N/A