Spudnut Doughnuts

Spudnut doughnuts were first introduced in the 1940s, when a shop in Utah started using potato flour in their doughnut dough. It’s thought that the shop’s recipe was adapted from one found in Germany.

This kind of doughnut is unique amongst the best doughnut recipes, and features a fluffier texture than regular doughnuts. And in case you’re interested, you can totally make baked potato doughnuts, too.

Ingredients for Spudnut Doughnuts

• Russet potatoes: Russet potatoes are a starchy potato, meaning that they’re best for mashing and for absorbing flavors. This makes them perfect for making spudnut doughnuts.
• Active dry yeast: This type of yeast needs to be dissolved in a lukewarm liquid before it can be used. If you’re wondering why we use so much yeast, it’s because it will help the doughnuts to achieve a super light and airy texture.
• Milk: Milk is a liquid that has both fat and protein and so it lends extra moisture and structure to the dough.
• Canola oil:  Canola oil is a fat and helps to bind all the ingredients in the dough. If you’d like, you can substitute it for butter or coconut oil using a 1-1 ratio.
• Sugar: Not only does sugar make the dough sweet, it acts as food for the yeast and helps to lock in moisture.
• Eggs: Eggs have both fat and protein to give the dough necessary cohesion and structure. Make sure to use room temperature eggs for this recipe.
• All-purpose flour: Using all-purpose flour will help form the dough since it contains more protein than potatoes.
• Oil for frying: A good oil for frying will have a high smoke point of at least 400°F.
• Confectioners sugar: This kind of sugar will melt easily to help you create a smooth glaze.
• Vanilla extract: This ingredient adds depth of flavor to the glaze so it’s not just sweet.

Directions

Step 1: Boil and mash the potatoes

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Peel the potatoes and place them in a large saucepan. Cover the potatoes with water and bring the pot to a boil. Reduce the heat, cover and cook for an additional 15 to 20 minutes or until the potatoes are tender. Drain the liquid but reserve 1/2 cup, allowing it to cool to about 110°. Mash the potatoes.

Step 2: Form the dough

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In a large bowl, dissolve the yeast in the reserved cooking liquid. Mix together the mashed potatoes, milk, oil, sugar, eggs and salt. Next, add the flour and knead into a soft dough for about five minutes. Place it in a greased bowl and turn it once to grease both sides.

Editor’s Tip: To check if your dough is ready, gently pinch and lift it using both hands. Check to see if the dough stays together long enough that you can see some light come through.

Step 3: Allow the dough to rise and roll it out

Cover the dough with a towel secured with a band or use a bowl bonnet. Let the dough rise in a warm place until it doubles in size. This should take about one hour. Punch down the dough and let it rise for about 20 minutes again until it doubles.

Step 4: Roll and cut the dough

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Using a floured surface, roll the dough out until it reaches about 1/2-inch thickness. Cut the dough using a 3-inch doughnut cutter.

Editor’s Tip: If you don’t have a doughnut cutter, feel free to use any circular vessel like a jar or cup.

Step 5: Fry the doughnuts

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Fill an electric skillet or deep fryer with about 2 inches of oil and heat it until it reaches 375°. Drop-in the spudnut doughnuts, ensuring that you don’t overcrowd the pan. Fry them until they’re golden brown and then transfer them to a wire rack until they cool down enough so you can handle them.

Editor’s Tip: You may want to use a spider or wide-meshed spoon to help you both move them around and lift them out of the pan.

Step 6: Glaze the doughuts

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In a large bowl, combine the confectioners sugar, water and vanilla. Make a smooth glaze and then dip the warm doughnuts into it. Cool on wire racks.

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Spudnut Doughnuts Recipe Variations

• Switch up the glaze: There’s a lot of room to play with flavors here. You may consider adding citrus zest, warming spices like cinnamon and nutmeg or even a dose of your favorite liqueur, like Amaretto or Baileys.
• Add fun toppings: Have fun experimenting with dessert sauces and topping recipes. From breakfast cereals, shredded coconut, chopped nuts and even to bacon. There are a ton of options.
• Add flavor to the dough: For this recipe, it’s easiest to work with extracts since a little goes a long way. For example, a touch of maple, bourbon or butter pecan extract can make for a delicious variation.

How to Store Spudnut Doughnuts

Both spudnut and regular doughnuts are tastiest when eaten fresh. That said, you can store any leftovers. Place them in an airtight container and separate each layer with a sheet of parchment paper. Store them on the counter for up to two days. If you place them in the fridge you can stretch this time limit by one day, keeping them for up to three days.

Can I freeze spudnut doughnuts?

To freeze these doughnuts, first place them in an airtight container or a heavy-duty freezer bag. Separate each layer with a sheet of parchment paper. Transfer them to the freezer and store them for up to two months.

Spudnut Doughnuts Tips

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Why aren’t my doughnuts fluffy?

Don’t over-mix the batter or over-knead the dough. While these steps are important to forming the dough and creating glutenous structure, overdoing it will make the dough tough and chewy.

What happens if you over-proof this recipe?

Dough that has been proofed, or allowed to rise, for too long can easily collapse or absorb too much of the frying oil. Learn how to proof dough so you don’t waste a precious batch.

What happens if you don’t let doughnuts rise?

Skipping this step will leave you with fried bread and not doughnuts. Under-proofing, or not allowing your dough to rise, means that the yeast doesn’t have time to create air bubbles. This process is what gives doughnuts their signature airy texture.