IDAHO SPUDNUTS
Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- 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 potatoes without milk or butter. , 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. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.
Nutrition Facts :
IDAHO SPUDNUTS (DOUGHNUTS)
Most peaple think this is the best thing we do with our Idaho potatoes! You can't resist these light, fluffy, yummy treats!! Prep time includes time for rising. Fry a few at a time for about 2-3 minutes per side. An electric skillet works well to fry them.
Provided by MizzNezz
Categories Yeast Breads
Time 1h42m
Yield 48 spudnuts
Number Of Ingredients 12
Steps:
- Cook potatoes in water until tender.
- Drain, reserving 1/2 cup of the water.
- Set the 1/2 cup water aside.
- Cool to 110 degrees.
- Mash potatoes well.
- In lg bowl, dissolve yeast in reserved cooking water.
- Add mashed potatoes, milk, oil, sugar, eggs and salt.
- Add enough flour to make a soft dough.
- Place in greased bowl, turn to grease top.
- Cover and let rise for 1 hour, until doubled.
- Punch down, let rise again until doubled, about 25 minutes.
- Roll out on floured surface to 1/2 inch thick.
- Cut with floured cutter.
- Heat oil to 375*.
- Fry until golden brown.
- Mix water and powdered sugar until smooth.
- Add vanilla.
- Dip warm doughnuts in glaze.
- Cool on wire racks.
- Try not to eat all of them at once!
Nutrition Facts : Calories 154.5, Fat 3, SaturatedFat 0.6, Cholesterol 8.8, Sodium 56.5, Carbohydrate 29.1, Fiber 0.8, Sugar 12, Protein 2.8
SPUDNUTS
This has been in my family for over 40 years. It is absolutely the best potato doughnut recipe I've ever tasted. I hope you enjoy these as much as we have.
Provided by CJAY8248
Categories Yeast Breads
Time 33m
Yield 48 donuts, 48 serving(s)
Number Of Ingredients 11
Steps:
- Scald milk, add shortening, sugar, and mashed potatoes. Cool to lukewarm. Mix yeast and warm water. Let stand 10 minutes. Add milk, shortening, sugar, and mashed potatoes. Stir. Stir in eggs and vanilla. Sift togrther the flour, baking powder, salt, and add to other ingredients and mix. Add 1/2 cup more flour if needed. Dough should be soft and sticky. Put in greased bowl and turn to coat. Let rise for 1 1/2 hours. Roll out on floured board to 1/2 inch thickness. Cut with donut cutter. Let rise 1/2 hour or more. Drop in hot grease until golden brown. Glaze with powdered sugar mixed with boiling water and vanilla. Dip right after frying and let dry.
Nutrition Facts : Calories 99.2, Fat 2.8, SaturatedFat 0.8, Cholesterol 10.1, Sodium 112.3, Carbohydrate 15.8, Fiber 0.5, Sugar 2.2, Protein 2.4
SPUDNUTS
When I was a very little girl, my grandma made spudnuts every Halloween. I imagine her recipe was very similar to this one, clipped from the Salt Lake Tribune in 2000.
Provided by darthlaurie
Categories Yeast Breads
Time 1h50m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- 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 to 115 degrees (or cool bath water temperature).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 double, about 20 minutes.
- Roll out on a floured surface to 1/2.
- inch in thickness. Cut with a floured 3-inch doughnut cutter.
- In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
- Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
- Makes 4 dozen.
Nutrition Facts : Calories 154.5, Fat 3, SaturatedFat 0.6, Cholesterol 9.9, Sodium 56.4, Carbohydrate 29.1, Fiber 0.8, Sugar 12, Protein 2.8
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