Spudnuts Recipes

IDAHO SPUDNUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.

SPUDNUTS

Steps:

• In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
• In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
• Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
• In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.

HOMEMADE SPUDNUTS AND GLAZE RECIPE

Steps:

• In a large bowl, mix the sugar, shortening, baking soda, baking powder, vanilla, warm potato water (water that potatoes have been boiled in), and mashed potatoes.In a smaller separate bowl, combine the yeast with hot milk (I microwaved mine for about 2 minutes), then stir in the yeast. Stir until foamy.Let it sit for about 10 minutes. Add it to the larger bowl, that has been mixed and well combined.
• Mix until well combined. I used a wooden spoon to mix it all together.
• Let the dough set for about 30 minutes or until it's a little foamy with bubbles all around the edges.
• Once foamy, add the beaten eggs, salt, and flour.
• Knead with your hands until well combined.
• Once kneaded, let rise until double in size (about an hour).
• Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters).
• Let rise until double in size.
• Cook in hot vegetable oil, flipping when one side is golden.
• While still hot dip in glaze.
• How to make the glaze: In a medium bowl, whisk together powdered sugar and cocoa powder.
• Slowly stir in milk and vanilla extract.
• Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
• Dip doughnuts in chocolate glaze and let rest to harden slightly.

SPUDNUTS

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
• In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to form a soft dough.
• Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until double, about 20 minutes.
• Roll out on a floured surface to 1/2.
• inch in thickness. Cut with a floured 3-inch doughnut cutter.
• In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
• Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
• Makes 4 dozen.

IDAHO SPUDNUTS (DOUGHNUTS)

Steps:

• Cook potatoes in water until tender.
• Drain, reserving 1/2 cup of the water.
• Set the 1/2 cup water aside.
• Cool to 110 degrees.
• Mash potatoes well.
• In lg bowl, dissolve yeast in reserved cooking water.
• Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to make a soft dough.
• Place in greased bowl, turn to grease top.
• Cover and let rise for 1 hour, until doubled.
• Punch down, let rise again until doubled, about 25 minutes.
• Roll out on floured surface to 1/2 inch thick.
• Cut with floured cutter.
• Heat oil to 375*.
• Fry until golden brown.
• Mix water and powdered sugar until smooth.
• Add vanilla.
• Dip warm doughnuts in glaze.
• Cool on wire racks.
• Try not to eat all of them at once!

SPUDNUTS

Steps:

• Scald milk with shortening in it; cool. Soften yeast in ¼ cup water. Mix all ingredients - adding 2 cups of the flour and the potatoes last.- to make a sticky dough. Add remaining flour until you have a soft dough that you can handle. Cover and let rise in a warm place for about an hour. Roll out dough, cut into doughnuts. Let rise again for about 30 min. Deep fry at 360 degrees until golden brown. Drain on paper towels. Dip in sugar or glaze. Creamy Glaze: 1/3 cup butter 2 cups powdered sugar 1½ teaspoons vanilla 4 to 6 tablespoons water Melt butter or margarine in saucepan. Blend in powdered sugar, vanilla. Stir in water, 1 tablespoon at a time, until glaze is proper consistency. Makes enough for 12 doughnuts. Chocolate Glaze: 4 oz. semi-sweet chocolate 1/3 cup butter 2 cups powdered sugar 1½ teaspoons vanilla 4 to 6 tablespoons water Melt chocolate and butter, stir in powdered sugar and vanilla. Mix in water, 1 tablespoon at a time until glaze is of proper consistency. Makes enough for 12 doughnuts. Thin Glaze: 3 cups powdered sugar. Stir in water a little at a time until it's pretty runny. Dip Spudnuts in glaze while still hot.