Spudnuts: A Taste of Nostalgia

The scent of warm dough, kissed with a hint of potato and swirled in a sugary glaze, instantly transports me back to childhood summers. My grandmother, a woman whose love language was food, would spend entire afternoons crafting these fluffy, melt-in-your-mouth doughnuts. We’d sit at her kitchen table, powdered sugar dusting our noses as we devoured the still-warm treats. These weren’t just doughnuts; they were edible hugs.

Recipe Overview

• Prep Time: 30 minutes
• Rise Time: 2 hours
• Cook Time: 10-15 minutes
• Total Time: 2 hours 45 minutes
• Yield: Approximately 48 doughnuts
• Dietary Type: Not Vegan, Not Gluten-Free, Not Dairy-Free

Ingredients

• 1 ¾ cups milk
• ½ cup shortening
• ½ cup sugar
• ½ cup mashed potatoes (no butter or salt added)
• 1 (¼ ounce) package yeast
• ½ cup warm water (105-115°F)
• 2 eggs
• ¾ teaspoon vanilla extract
• 6 ½ cups flour, plus more for dusting
• 1 teaspoon baking powder
• 2 teaspoons salt
• Oil, for frying (vegetable, canola, or peanut oil work well)
• Powdered sugar, for glaze
• Boiling water, for glaze
• Vanilla extract, for glaze

Equipment Needed

• Large saucepan
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk
• Dough scraper (optional)
• Greased bowl
• Rolling pin
• Donut cutter (or cookie cutters)
• Baking sheets
• Deep fryer or large, heavy-bottomed pot
• Slotted spoon or spider
• Cooling rack

Instructions

1. Begin by scalding the milk in a large saucepan over medium heat. This means heating it until small bubbles form around the edges, but not boiling. Remove from heat and add the shortening, sugar, and mashed potatoes.
2. Stir the mixture until the shortening and sugar are dissolved, then allow it to cool to lukewarm. This is crucial because hot liquids will kill the yeast.
3. While the milk mixture cools, activate the yeast. In a separate medium-sized bowl, combine the yeast and warm water. Let it stand for 10 minutes, or until foamy. This indicates that the yeast is active and ready to use.
4. Add the activated yeast mixture to the lukewarm milk mixture. Stir to combine.
5. Beat in the eggs and vanilla extract until well incorporated.
6. In a separate large bowl, sift together the flour, baking powder, and salt. Sifting ensures that the dry ingredients are evenly distributed and helps to create a lighter, more tender doughnut.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and sticky. If the dough is too wet, add up to ½ cup more flour, a little at a time, until it forms a manageable ball.
8. Turn the dough out onto a lightly floured surface and knead briefly to bring it together.
9. Place the dough in a greased bowl, turning to coat all sides. This prevents the dough from drying out as it rises.
10. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 ½ hours, or until doubled in size. This is a critical step, as it allows the yeast to work its magic and create a light, airy texture.
11. After the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it out to ½ inch thickness.
12. Cut out the doughnuts using a donut cutter or cookie cutters. You can also use a knife to cut out squares or strips if you prefer.
13. Place the cut doughnuts on a baking sheet lined with parchment paper. Cover with plastic wrap or a clean kitchen towel and let them rise for another ½ hour or more, or until they are noticeably puffy.
14. While the doughnuts are rising for the second time, prepare the frying oil. Heat the oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure that 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 on the inside. If the oil is not hot enough, the doughnuts will absorb too much oil and become greasy.
15. Carefully drop the doughnuts into the hot oil, a few at a time, being careful not to overcrowd the pot.
16. Fry for 2-3 minutes per side, or until golden brown. Use a slotted spoon or spider to remove the doughnuts from the oil and place them on a cooling rack lined with paper towels to drain.
17. While the doughnuts are still warm, prepare the glaze. In a medium-sized bowl, whisk together the powdered sugar with boiling water and vanilla extract, until smooth. Add more water, one tablespoon at a time, until the glaze reaches your desired consistency.
18. Dip the warm doughnuts into the glaze immediately after frying, coating them evenly. Place the glazed doughnuts back on the cooling rack to allow the glaze to set.

Expert Tips & Tricks

• Use a reliable thermometer to monitor the oil temperature for consistent results.
• Don’t overmix the dough. Overmixing develops the gluten and can lead to tough doughnuts. Mix just until the ingredients are combined.
• If you don’t have a donut cutter, you can use two different sized round cookie cutters or even a knife to cut out the doughnut shape.
• For a richer flavor, brown the butter before adding it to the milk mixture. Be careful not to burn it.
• If you want to make the dough ahead of time, you can refrigerate it after the first rise. Let it come to room temperature before rolling and cutting the doughnuts.

Serving & Storage Suggestions

Spudnuts are best enjoyed warm, fresh from the fryer. Serve them with a cup of coffee or a glass of milk for a truly comforting treat. You can also sprinkle them with cinnamon sugar, drizzle them with chocolate, or top them with sprinkles for a festive touch.

Store leftover spudnuts in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage. To freeze, place the cooled doughnuts in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw at room temperature before serving. Reheat in a microwave in 10-15 second intervals.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	99.2 kcal	N/A
Calories from Fat	25 g	26%
Total Fat	2.8 g	4%
Saturated Fat	0.8 g	4%
Cholesterol	10.1 mg	3%
Sodium	112.3 mg	4%
Total Carbohydrate	15.8 g	5%
Dietary Fiber	0.5 g	2%
Sugars	2.2 g	8%
Protein	2.4 g	4%

Variations & Substitutions

• Spiced Spudnuts: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the flour mixture for a warm, spiced flavor.
• Chocolate Glaze: Replace the vanilla extract in the glaze with ½ teaspoon of chocolate extract. You can also add 2 tablespoons of cocoa powder to the powdered sugar for a richer chocolate flavor.
• Lemon Glaze: Replace the vanilla extract in the glaze with 1 teaspoon of lemon zest and 1 tablespoon of lemon juice for a bright, citrusy flavor.
• Maple Glaze: Use maple syrup instead of boiling water to make the glaze. Adjust the amount of powdered sugar to achieve the desired consistency.
• Gluten-Free Spudnuts: Unfortunately, a simple substitution of gluten-free flour will not work for this recipe. To make a gluten-free version, you will need to find a specific gluten-free doughnut recipe that uses a blend of gluten-free flours and binders.

FAQs (Frequently Asked Questions):

Q: Why are mashed potatoes added to doughnuts?
A: Mashed potatoes add moisture and a subtle sweetness to the doughnuts, resulting in a tender and slightly chewy texture.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. You can mix it directly with the dry ingredients without proofing it in water first. Use the same amount as active dry yeast.

Q: How do I know when the oil is at the correct temperature?
A: The best way to ensure the oil is at the correct temperature is to use a deep-fry thermometer. Aim for 375°F (190°C).

Q: My doughnuts are browning too quickly. What should I do?
A: If your doughnuts are browning too quickly, lower the heat of the oil slightly. You may also need to reduce the frying time.

Q: Can I bake these doughnuts instead of frying them?
A: While this recipe is specifically designed for frying, you could attempt to bake them. However, the texture will be different. Bake at 375°F (190°C) for 12-15 minutes, or until golden brown. They will not be as light and airy as the fried version.

Final Thoughts

These spudnuts are more than just a recipe; they’re a connection to the past, a taste of comfort, and a reminder of simpler times. I encourage you to try this recipe and experience the joy of homemade doughnuts. Don’t be afraid to experiment with different glazes and toppings to create your own signature spudnut. Share your creations with friends and family, and let the warm, sweet flavor of these potato doughnuts bring a smile to their faces. Happy baking!