Spudnuts

Warm Spudnuts

I had the hankering for some doughnuts and thought I would make my own. I recently saw a Travel Network show on doughnuts across the country and was intrigued by the addition of potatoes to one of the recipes from a diner in Idaho-of all places! I love potato bread, so I thought I would give it a try. I found this recipe on Cooking.com and thought it would work. It was really easy and the dough just came out perfectly. I only fried up a few for my husband and I then I froze the rest and vacuum sealed them for future use.  I assume that all I need to do is to thaw them out and let them rise a bit and fry. I will keep you posted when I resurrect the frozen ones from the freezer again.

 
Makes about 4 Dozen    

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm whole milk (110-115 degrees F)
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
Oil for deep-fat frying
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract

 

DIRECTIONS         

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 degrees-115 degrees F. 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 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 degrees F. Fry spudnuts, a few at a time, until golden brown. I tested the oil by dropping in the spudnut holes to test for perfect temperature. For glaze, combine confectioners' sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.        

Cutting the spudnuts

Spudnut holes