Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, spudnuts (potato doughnuts). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Spudnuts (Potato Doughnuts): I grew up in Idaho, and one thing you can get in Idaho, is Spudnuts. Spudnuts are much better than doughnuts. Making fried doughnuts is not as hard as you might think!
Spudnuts (Potato Doughnuts) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Spudnuts (Potato Doughnuts) is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook spudnuts (potato doughnuts) using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spudnuts (Potato Doughnuts):
- Take 1 pound potatoes, peeled and quartered
- Take 1 package (11 g) instant yeast
- Make ready 1 1/2 cups warm milk (110 F)
- Get 1/2 cup canola oil (or whatever oil you have)
- Prepare 1/2 cup sugar
- Prepare 2 eggs
- Prepare 1 tsp salt
- Take 8 cups all purpose flour
- Make ready Oil for deep frying
- Get 3 cups Icing sugar for dusting
The first American doughnut chain used spuds. The perfect doughnut is fluffy, soft, tender, and moist. Don't say doughnuts to the Pelton brothers, say Spudnuts. They glamorized the lowly spud and made themselves a fortune in the process.
Steps to make Spudnuts (Potato Doughnuts):
- 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 the potatoes while still hot.
- 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.
- Dust the doughnuts with icing sugar. Best served warm.
A time honored tradition of making donuts using mashed potatoes. The mashed potatoes create donuts that are moist, decadent, and delicious. Spudnuts are tasty doughnuts made with grated potato and flour, and best served with a dusting of cinnamon sugar. When lukewarm, add the yeast which has been softened; add the egg and potatoes plus the cup water to the mixture. Glazed Yeast Doughnuts with a special ingredient: potato!
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