Spud Nuts: A Taste of Nostalgia

The scent of warm, yeasty dough frying in hot oil takes me right back to my grandmother’s kitchen. She always seemed to have a batch of these “spud nuts” ready, their slightly sweet aroma a constant comfort. I remember standing on a stool, mesmerized as she dipped each golden-brown doughnut into a simple, shimmering glaze. These weren’t just doughnuts; they were edible memories, a delicious testament to her resourceful nature and boundless love.

Recipe Overview

• Prep Time: 1 hour 30 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 40 minutes (plus 1 hour rise time)
• Yields: 3-4 dozen
• Dietary Type: Comfort Food

Ingredients

• 1 package yeast
• 1/2 cup water, warm
• 1 teaspoon salt
• 1/2 cup sugar
• 2/3 cup shortening
• 2 cups scalded milk
• 1 cup mashed potato, cooled
• 2 eggs
• 6-7 cups flour
• Oil, for frying

Glaze:

• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Water

Equipment Needed

• Large bowl
• Measuring cups and spoons
• Doughnut cutter
• Lightly floured surface
• Deep fryer or large pot
• Paper towels
• Mixing bowls
• Whisk

Instructions

1. Begin by dissolving the yeast in the 1/2 cup of warm water in a small bowl. Set aside for about 5-10 minutes, allowing the yeast to activate and become foamy. This step is crucial to ensure your spud nuts rise properly.

2. In a large mixing bowl, combine the 2 cups of scalded milk, salt, sugar, and shortening. Allow this mixture to cool until it reaches body temperature – you should be able to comfortably touch it without it feeling too hot. This is important; milk that’s too hot can kill the yeast.

3. Once the milk mixture has cooled, add the mashed potato and eggs. Stir well to combine. The mashed potatoes add a unique tenderness and subtle flavor to these doughnuts. Ensure the potatoes are smooth and free of lumps for the best texture.

4. Add the yeast mixture to the milk and potato mixture. Stir gently to incorporate.

5. Gradually add the flour, starting with 6 cups, to the wet ingredients. Stir well until a soft dough forms. You may need to add up to 7 cups of flour, depending on the humidity and the moisture content of your potatoes. The dough should be soft and slightly sticky but manageable.

6. Turn the dough out onto a lightly floured surface. Gently roll the dough out to approximately 1/2 inch thickness. Avoid overworking the dough, as this can result in tough doughnuts.

7. Cut out doughnuts using a doughnut cutter. If you don’t have a doughnut cutter, you can use two different-sized round cookie cutters or even a knife to cut out squares.

8. Place the cut doughnuts on a baking sheet lined with parchment paper. Let the doughnuts rise for about 1 hour in a warm place, or until they have nearly doubled in size. This rising time is essential for creating light and airy doughnuts.

9. While the doughnuts are rising, prepare your frying station. Heat oil in a deep fryer or large pot to 350 degrees Fahrenheit (175 degrees Celsius). Using a thermometer is highly recommended to ensure the oil is at the correct temperature. If the oil is too hot, the doughnuts will burn on the outside before they are cooked through. If it’s too cold, they’ll absorb too much oil.

10. Once the oil is heated, carefully fry the doughnuts in batches for about 2-3 minutes per side, or until they are golden brown and cooked through. Avoid overcrowding the pot, as this will lower the oil temperature.

11. Remove the fried doughnuts from the oil and place them on paper towels to drain excess oil.

12. While the doughnuts are still warm, prepare the glaze. In a medium bowl, combine the powdered sugar, vanilla extract, and enough water to create a thin, smooth glaze. The consistency should be pourable but not too watery.

13. Dip the warm doughnuts into the glaze, coating them evenly. Place the glazed doughnuts on a wire rack to allow the excess glaze to drip off.

Expert Tips & Tricks

• For extra fluffy spud nuts, try using instant mashed potato flakes in addition to, or instead of, regular mashed potatoes. The flakes help to absorb excess moisture and create a lighter texture.

• Don’t throw away the doughnut holes! Fry them up just like the doughnuts for a bite-sized treat.

• To test if the oil is at the right temperature without a thermometer, drop a small piece of dough into the oil. If it browns in about 60 seconds, the oil is ready.

• If you find that the dough is too sticky to work with, lightly flour your hands and the rolling surface as needed.

• For a richer flavor, try using melted butter instead of shortening.

• If you don’t want to fry all the doughnuts at once, the dough can be refrigerated for up to 24 hours after the first rise. Just punch it down before refrigerating and allow it to come to room temperature before rolling and cutting.

Serving & Storage Suggestions

Serve these spud nuts warm, ideally within a few hours of making them, for the best flavor and texture. They are delicious on their own or paired with a cup of coffee or milk.

Store leftover spud nuts in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to 4 days, but they may become slightly drier.

To reheat, microwave for a few seconds or warm in a low oven. You can also freeze the unglazed doughnuts for up to 2 months. Thaw them completely before glazing and serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	30mg	10%
Sodium	200mg	8%
Total Carbohydrate	35g	12%
Dietary Fiber	1g	4%
Sugars	15g	N/A
Protein	4g	8%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spiced Spud Nuts: Add 1 teaspoon of ground cinnamon or nutmeg to the dough for a warm, spiced flavor.
• Chocolate Glaze: Replace the vanilla extract in the glaze with chocolate extract, or add 2 tablespoons of cocoa powder for a chocolatey twist.
• Maple Glaze: Substitute maple syrup for some of the water in the glaze for a rich, maple flavor.
• Lemon Glaze: Add lemon zest and lemon juice to the glaze for a bright, citrusy flavor.
• Gluten-Free: While achieving the exact texture of a traditional spud nut with gluten-free flour can be challenging, experiment with a high-quality gluten-free all-purpose blend and add a teaspoon of xanthan gum for improved binding.
• Vegan: Substitute the eggs with applesauce or a commercial egg replacer. Use plant-based milk and shortening to make this recipe completely vegan.

FAQs (Frequently Asked Questions)

Q: Why are my spud nuts dense and not fluffy?
A: This could be due to several factors, including not allowing the dough to rise enough, overworking the dough, or using oil that is too hot. Make sure to follow the instructions carefully and allow the dough sufficient time to rise.

Q: Can I bake these instead of frying them?
A: While frying is traditional, you can bake them at 375°F (190°C) for about 12-15 minutes, or until golden brown. However, the texture will be different – they will be more cake-like than doughnut-like.

Q: How do I keep the glaze from running off the doughnuts?
A: Make sure the glaze is not too thin. Add powdered sugar gradually until you reach the desired consistency. Also, allow the excess glaze to drip off the doughnuts on a wire rack.

Q: Can I use leftover mashed potatoes that have been seasoned?
A: Yes, but be mindful of the added salt and spices. You may need to adjust the amount of salt and sugar in the dough accordingly.

Q: How can I tell if the doughnuts are cooked through?
A: The doughnuts should be golden brown on both sides and feel firm to the touch. You can also insert a toothpick into the center; if it comes out clean, they are done.

Final Thoughts

These spud nuts are more than just a sweet treat; they’re a taste of history, a connection to simpler times. I encourage you to try this recipe and experience the comforting warmth and subtle sweetness for yourself. Whether you’re making them for a special occasion or just a cozy weekend breakfast, these doughnuts are sure to bring a smile to your face. Don’t be afraid to experiment with different glazes and variations to create your own unique twist on this classic recipe. And please, share your creations and feedback – I’d love to hear how they turn out! Perhaps serve them with a strong cup of coffee and reminisce about cherished memories.