Name: Spudnuts
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 48 serving(s)
Ingredients: 1 lb russet potato, peeled and quartered; 2 (1/4 ounce) packages active dry yeast; 1 1/2 cups warm milk; 1/2 cup vegetable oil; 1/2 cup sugar; 2 eggs; 1 teaspoon salt; 7 1/2 cups all-purpose flour; oil (for deep frying); 4 cups confectioners' sugar; 1/3 cup water; 1 teaspoon vanilla

Recipe by darthlaurie

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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.

Ready In:: 1hr 50mins
Serves:
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ingredients

1 lb russet potato, peeled and quartered
2 (1/4 ounce) packages active dry yeast
1 ¹⁄₂ cups warm milk
¹⁄₂ cup vegetable oil
¹⁄₂ cup sugar
2 eggs
1 teaspoon salt
7 ¹⁄₂ cups all-purpose flour
oil (for deep frying)
Glaze
4 cups confectioners' sugar
¹⁄₃ cup water
1 teaspoon vanilla

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 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.

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@darthlaurie

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@darthlaurie

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"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."

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creation by darthlaurie

10/19/2005

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.