Idaho Spudnuts Doughnuts Recipes

IDAHO SPUDNUTS (DOUGHNUTS)

Steps:

• Cook potatoes in water until tender.
• Drain, reserving 1/2 cup of the water.
• Set the 1/2 cup water aside.
• Cool to 110 degrees.
• Mash potatoes well.
• In lg bowl, dissolve yeast in reserved cooking water.
• Add mashed potatoes, milk, oil, sugar, eggs and salt.
• Add enough flour to make a soft dough.
• Place in greased bowl, turn to grease top.
• Cover and let rise for 1 hour, until doubled.
• Punch down, let rise again until doubled, about 25 minutes.
• Roll out on floured surface to 1/2 inch thick.
• Cut with floured cutter.
• Heat oil to 375*.
• Fry until golden brown.
• Mix water and powdered sugar until smooth.
• Add vanilla.
• Dip warm doughnuts in glaze.
• Cool on wire racks.
• Try not to eat all of them at once!

IDAHO SPUDNUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the 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 doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.

HOMEMADE SPUDNUTS AND GLAZE RECIPE

Steps:

• In a large bowl, mix the sugar, shortening, baking soda, baking powder, vanilla, warm potato water (water that potatoes have been boiled in), and mashed potatoes.In a smaller separate bowl, combine the yeast with hot milk (I microwaved mine for about 2 minutes), then stir in the yeast. Stir until foamy.Let it sit for about 10 minutes. Add it to the larger bowl, that has been mixed and well combined.
• Mix until well combined. I used a wooden spoon to mix it all together.
• Let the dough set for about 30 minutes or until it's a little foamy with bubbles all around the edges.
• Once foamy, add the beaten eggs, salt, and flour.
• Knead with your hands until well combined.
• Once kneaded, let rise until double in size (about an hour).
• Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters).
• Let rise until double in size.
• Cook in hot vegetable oil, flipping when one side is golden.
• While still hot dip in glaze.
• How to make the glaze: In a medium bowl, whisk together powdered sugar and cocoa powder.
• Slowly stir in milk and vanilla extract.
• Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
• Dip doughnuts in chocolate glaze and let rest to harden slightly.