Idaho Spudnut Recipe

  • 1 pound russet potatoes, peeled ad quartered
  • 2 packages each) active dry yeast (1/4 ounce pkgs)
  • 1 1/2 cups warm milk 110 degrees)
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 Eggs
  • 1 teaspoon Salt
  • 7 1/2 cups all-purpose flour
  • Oil for deep-fat frying
  • 4 cups confectioners sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract
1. Place potatoes in a saucepan and cover with water

2. Bring to a boil; cook until tender

3. Drain, reserving 1/2 c cooking liquid; cool to 110-115 degrees

4. Discard remaining cooking liquid

5. Mash potatoes without milk or butter

6. In a large mixing bowl, dissolve yeast in reserved cooking liquid

7. Add mashed potatoes, milk, oil, sugar, eggs and salt

8. Add enough flour to form a soft dough

9. Place in a greased bowl, turning once to grease top

10. Cover and let rise in a warm place until doubled, about 1 hour

11. Punch dough down; let it rise again until doubled, about 20 minutes

12. Roll out on a floured surface to 1/2" thickness

13. Cut with a floured 3-in doughnut cutter.

14. In an electric skillet or deep-fat fryer, heat oil to 375.

15. Fry doughnuts, a few at a time, until golden brown

16. For glaze, combine confectioners' sugar, water and vanilla in a bowl

17. Dip warm doughnuts in glaze. Cool on wire racks

Yield: 4 dozen

Similar Recipes
Idaho Tacos
Rating of 5 out of 5.0 stars
baking potatoes
green onions
ground beef
shredded cheddar cheese
sour cream
Apple and Brie Calzone
brie cheese
Caramelized Fried Apples
Rating of 5 out of 5.0 stars
brown sugar

Idaho Spudnut Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved,