Friday, August 14, 2009


For those people who are old enough to know what a Spudnut is...this recipe will be a treat. For those of you too young to remember Spudnuts...let's just say that they were the best donut in the universe. I heard that there are still a few Spudnut shops around, but it appears that they are few and far between.

This recipe (from the Idaho Potato Commission) makes a LOT of Spudnut-style donuts (about 4 dozen) so you might want to half the recipe if you decide to make them. If you are not experienced with yeast doughs, I don't recommend trying this recipe, however, if you have had even moderate success with yeast doughs, I hope you give the recipe a try (it is not a hard recipe at all).

The donuts are very moist, sweet and have just a HINT of lemon. My hubby is a donut (and Spudnut) connoisseur from way back, and he gave these donuts two thumbs up!!

 2 pkgs. dry yeast
1/2 cup warm water
1 cup sugar
3/4 cup shortening (do not use butter)
1 & 1/2 cups cold instant mashed potatoes
3 eggs well beaten
2 cups scalded milk (cooled to luke warm)
1 tablespoon salt
1 tablespoon lemon extract
6 to 8 cups all purpose flour

Dissolve the yeast in the warm water and set aside. Cream the sugar and shortening and beat in the cold potatoes, eggs, cooled milk, yeast water, salt and lemon extract. Gradually add the flour to make a soft dough, knead well. The dough will be quite sticky, but holds together well. It should be a softer dough than bread dough.

 Cover dough with plastic and let it raise in a warm place until doubled in size (this takes a huge bowl and about an hour). After an hour, pull dough out of bowl and onto the counter. Sprinkle with flour and knead it a little to get most of the air out of it. If dough seems really sticky, just flour your board. Roll the dough out to a half inch thickness. Cut with well-floured cutter.

Spray a piece of parchment paper (or waxed paper) with a little vegetable spray and then wipe it down with a paper towel. Cut the paper into squares and put a cut out donut on each square. This will help you when it is time to transfer the raised donuts from the counter to the hot oil (see notes).

 Let the doughnuts raise until they get nice and puffy, then
deep fry the donuts in 375 degree vegetable oil until they are deep golden (mine took about 2 minutes a side). Only fry two or three donuts at a time.
Drain on paper towels. Glaze while still warm

1 pound of sifted powdered sugar
1 tablespoon of vanilla extract
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.

And don't forget the donut holes!!!

NOTE: Recipe calls for shortening, I used butter flavored Crisco.
NOTE: Recipe calls for prepared instant potatoes. I prepared my potatoes per the box instructions including water, milk, butter and salt.
NOTE: Recipe calls for a tablespoon of lemon extract. That sounds like a lot, but it leaves just a tiny HINT of lemon flavor in the final product.
NOTE: Recipe calls for 6-8 cups of flour. I used all 8 cups and it was no where near as "solid" as bread dough, so expect a sticky dough.
NOTE: I let my donuts raise on squares of sprayed parchment paper. If you do that, then you can pick up the donut without deforming or deflating it and gently turn it over in your hand and gently peel off the paper before you ease the donut into the hot oil.
NOTE: I have a 2" donut cutter, but it just seemed to make a very tiny donut, so I cut the bottom and top out of a pineapple can and used that as my cutter. I cut out the center of the donut with a tiny cookie cutter.
NOTE: I used my smallest electric frying pan with 3" of vegetable oil to fry these donuts. The electric fry pan allows you to easily adjust the oil to 375 degrees and since you should only fry two or three donuts at a time, the smaller electric fry pan makes sense.


Mary said...

Coleen they are fantastic , i'm on my way !

Faiza Ali said...

ummmmmm....Donuts are my all time favorite. can have it anytime. Thanks for this wonderful and easy recipe.

Heidi said...

I've heard of sputnut donuts, but have never tried them. I just saw them on the travel channels donut paradise. I don't know of any spudnut shops left in missouri. They look great. I always have trouble with yeast, but I HAVE to try these!

Katy ~ said...

I've heard of spudnuts but I do not think I have ever had one.

Coleen, your donuts look soooo light and fluffy and mouthwatering fabulous!! Oh my gosh, they look better than any I have ever seen in any bakery anywhere!!

I tried donuts a short while back and they turned out like lead (so I didn't blog them LOL) but I will most certainly have to try these. All your recipes that I've tried have been winners.

We love the occasional donut here and these will raise the standard and expectations of what a donut should be! Cannot wait to sink my teeth into one, two,.....??? LOL

Katherine Aucoin said...

Coleen they are calling my name. If you only knew how much I'd love a couple of these right now.

They look gorgeous and when you saifd they had a hint of lemon, I melted.

Lynda said...

I need these now, Coleen...I hear them callin to me! They look so addictive!
I do remember the Spudnuts as my mother made a similar one that I had forgotten about til now- I'll have to go thru her recipes now to see if I can find it!

Wandering Coyote said...

Homemade donuts?? This is too much, TOO MUCH, to bear before breakfast, Coleen! Man!

girlichef said...

I'm not familiar with Spudnut's...but who cares...these look absolutely FANTASTIC!!!

BreeAnn said...

I just watched a television show on spudnuts. These look great!

Ingrid said...

Those looks insanely good! I'm not sure which I'd grab first the glazed donuts or sugared holes.

Happy Friday!

Ingrid said...

Oh, I've never heard of Spudnuts but I'm on the look out now!

Monica H said...

I think I'm in love. These look fantastic! I'm going to crave gonuts now!


betty r said...

I love donuts! I make them for my g'children. These look very good Coleen and I love the hint about placing each donut on a piece of waxed paper to rise. I know the trouble they can be to take off the pan and keep their shape. I usually flour the pans but will try your way next time.
I'm with Katy..may as well sink my teeth into two not one..hmm, she said that the other way around??

Barbara Bakes said...

These look like they could be addicting! Nice tip about using an electric fry pan.

Bunny said...

Coleen these look fantastic! I love the instant potatoes in them. I'm bookmarking to make when the heat breaks here, fantastic recipe!

Krista said...

I've never heard of Spudnut, but I'm drooling over your donuts! I haven't made donuts since my deli days in college. I want to try these!

Carrie said...

I have no idea what a Spudnut is, but these look amazing! They look like Krispy Kreme donuts!!!!

Kim said...

Those look fantastic and sinful - I could put away a few of those for breakfast this morning!

Palidor said...

Oh, how neat to make donuts with mashed potatoes!

Leslie said...

Never heard of Spudnuts..but oh how I wish I did!!!
These look amazing

HoneyB said...

All I can say is "WHERE IS MINE?" ;-) Looks YUMMY!

Charlotte said...

gracious goodnes.....stop me now, I wouldn't be able to control my self if these were really infornt of me. they look great!

Judy said...

Oh, my, I wouldn't dare make these. For sure I would eat them all! I love potato bread, it's so light and airy, and I used to make it and potato rolls when I was younger, thinner and had more people in the house to eat it up.

chris said...

These qwew absolutely the best donuts! I always used fresh potatoes, but will use potato flakes from now on...thank you!