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Potato Donuts (Spudnuts)

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Print Recipe
Total Time50 Mins
Prep Time30 Mins
Cook Time20 Mins
ServingsServes 24
Cuisine: American
Prep Method: Pan Fried

Dish

Breakfast/BrunchDessert

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 24

Ingredients

+

Mashed Potatoes

  • 3/4 cup (38g) Dehydrated Potato Flakes
  • 1 cup (240ml) Hot Water
  • ¼ cup (60ml) Buttermilk
+

Donuts

  • 8 grams Instant Yeast
  • 1 cup (240 ml) Warm Buttermilk (Whole Milk with a tablespoon (15g) of apple cider vinegar, can be subbed)
  • 1-1/2 cups (270 grams Prepared Mashed Potatoes (from above)
  • 3 each (145g) Large Eggs, room temperature
  • 1/3 cup (65g) Melted Unsalted Butter
  • 2 cups (450g) Granulated Sugar
  • 4 teaspoons (10g) Baking Powder
  • 1-1/2 teaspoons (5g) Baking Soda
  • 1 teaspoon (5g) Sea Salt
  • 1 teaspoon (2g) Nutmeg, freshly grated
  • 6 cups (860g) All Purpose Flour
  • As Needed Vegetable Oil for Frying
+

Icing Glaze

  • 1-1/2 cups (172g) Powdered Sugar (Confectioners Sugar)
  • 2 tablespoons (28g) Whole Milk
  • 1 teaspoon (10g) Vanilla Extract

Preparation

  1. To make the mashed potatoes, pour the hot water into a medium-sized bowl and add the potato flakes, fold them into the water until hydrated and add the buttermilk.  Stir till combined and allow to sit until cool.
  2. In a large bowl, dissolve the yeast in the warm buttermilk.  Add the mashed potatoes, eggs, and the melted butter.  Add the sugar, baking powder, baking soda, salt, nutmeg, and half of the flour.
  3. Stir the mixture until smooth and well combined.  Stir in the remaining flour and fold together using a rubber spatula until a soft dough comes together.  DO NOT KNEAD. Cover the dough and allow it to rest/proof for 2 hours (Inactive time).
  4. Once the dough has rested turn the dough out onto a floured surface.  Roll the dough to ½ inch thick. Using a round cutter cut the donuts, then using a smaller round cutter punch out the holes of the donuts.
  5. Heat the oil to 325 F. Fry the donuts a few at a time, about 2 minutes per side or until golden.  Transfer the cooked donuts to a wire rack to cool.
  6. While the donuts cool make the icing glaze.  Combine the powdered sugar, milk, and vanilla in a bowl and whisk till combined.  At this point flavorings and colors can be added to the glaze.  Allow the donuts to cool completely before icing.
  7. To ice the donuts, simply dip one side of your cooled donut into the icing.  Invert, garnish with sprinkles if desired, and allow them to set on a wire rack for 3-5 minutes before enjoying.

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Nutrition Facts Per Serving

Calories

310

Fat

8g

Sodium

210mg

Cholesterol

30mg

Carbohydrates

54g

Fiber

1g

Protein

5g

Potassium

62mg

Sugar

24g

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