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Spudnuts

Spudnuts

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
Robyn

Robyn

This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 80 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
  3. 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.
  4. 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.
  5. 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.
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Reviews

JB
27

JB

8/9/2008

Shouldn't be too critical when the recipe calls for fresh potatoes to be cooked and then mashed. Hard to specify how dry they should be. This is much like using sourdough, when the recipe author has no idea how thick my starter might be. One makes adjustments as needed. I found it necessary to add some flour even in a climate with less than 20% humidity average. If you're a novice, be prepared to add flour to make the dough workable. This is part of the joy of baking; if it was easy, everybody would be doing it!

NANCYCL_1
25

NANCYCL_1

10/10/2003

I had to add more flour than recommended to make the dough workable. They are very good doughnuts. I'll make them again.

Sasha604
20

Sasha604

8/24/2008

I am not an avid cook or baker, but I love spudnuts and have been trying to find a good recipe for a while. I tried this recipe word for word, and it is written terribly. Not knowing I needed to put the yeast in the water first, I followed the recipe and it said to enter everything at once. Obviously my dough did not rise. As others have said also, my dough turned into a potato soup opposed to something I could ever "roll out". If you are planning on making these you need to be super experienced to be able to read between the lines and understand what you're really supposed to do instead of just being able to follow instructions.

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