Idaho Spudnut Recipe

Update Servings
  • 1 pound russet potatoes, peeled, quartered
  • 2 packets 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 frying
  • GLAZE:
  • 4 cups powdered sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract
Place potatoes in a saucepan and cover with water. Bring to a boil and cook until fork tender.

Drain, reserving 1/2 cup cooking liquid; cool liquid to 110-115 degrees. 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 it rise again until doubled, about 20 minutes.

Roll out on a floured surface to 1/2" thickness. Cut with a floured 3-inch doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown.

For glaze, combine powdered sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.

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