Spudnuts shops started in Salt Lake City, Utah. The original recipe is based on a folk recipe that traces back to Germany.
Spudnuts
Author: Prickly Gourmet
Recipe type: Breakfast/Brunch
Cuisine: American
Yield: 40 Spudnuts
Ingredients
Potato Doughnuts
- 1/2 cup warm water
- 1 tablespoon dry yeast
- 1/2 cup butter
- 3 eggs, beaten
- 2 teaspoons salt
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- 1 cup mashed Russet potatoes (salted before cooking)
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon rind
- 1/4 teaspoon nutmeg
- 6-7 cups all-purpose flour, divided use
- Oil for frying
Vanilla Glaze
- 1 1/2 cups confectioners' sugar
- 1 tablespoon warm water or more
- 1 teaspoon vanilla extract
Chocolate Glaze
- 1 1/2 cups confectioners' sugar
- 1 tablespoon warm water or more
- 2 - 3 teaspoons cocoa
- 1 teaspoon vanilla extract
Method
- Potato Doughnuts: Dissolve yeast in the 1/2 cup warm water. Set aside.
- In a medium sauce pan combine milk, shortening, salt, sugar and mashed potatoes and heat to lukewarm.
- Pour into the bowl of an electric mixer and add beaten eggs and dissolved yeast. Add the lemon juice, lemon zest and nutmeg. Add 3 cups flour and beat until smooth.
- Add remaining dough 1 cup at a time to make a soft but firm dough.
- Cover and let rise until double in bulk.
- Punch down the dough and divide in half. Roll out 1/2-inch thick and cut with a doughnut cutter.
- Cover with a cloth and let rise until double for about 30-40 minutes.
- In a hot fryer or deep fry pan heat shortening or 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 with either Vanilla or Chocolate Glaze.
- Vanilla Glaze: Mix all ingredients until smooth. Add more water 1 tablespoon at a time until a thin consistency.
- Chocolate Glaze: Mix all ingredients until smooth.
Notes
Photo credit: (c) Can Stock Photo / urbanlight
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