Spudnuts

Spudnuts

9

"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."

Ingredients

1 h 40 m {{adjustedServings}} servings 86 cals
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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:
  • 15 mg
  • 5%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  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

9
  1. 10 Ratings

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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...

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

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 ...