Many, MANY years ago I found a recipe in my local newspaper for Raised Potato Doughnut or Spudnuts. The recipe was published around Halloween. The recipe clearly stated that it made 100 doughnuts. Do you know that the recipe actually DID make 100 doughnuts along with 100 of their little holes? I was plating up doughnuts as fast as I could fry them to give to my neighbors.
You will need:
Add the yeast to 1/2 cup warm water.
Stir to dissolve then set aside.
In a sauce pan, add butter and milk.
Add the sugar
Heat the mixture.
Pour the warm mixture into the bowl of an electric mixer.
Mix the eggs slightly.
Once I get the hang of the frying, I will just fry up 4 doughnuts at a time. Then glaze them. Then fry up 4 more, glaze, repeat.
Sputnuts or Raised Potato Donuts
- 1/2 cup warm water
- 1 tablespoon dry yeast
- 1/2 cup butter
- 3 eggs, beaten
- 2 teaspoons salt
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 cup mashed potatoes (salt before cooking)
- 1 teaspoon lemon juice
- 1 teaspoon grate lemon rind
- 1/4 teaspoon nutmeg
- 6-7 cup all-purpose flour
- Oil for frying (shortening, canola oil)
- 1 1/2 cups confectioner's sugar
- 1/4 cup warm water (1 tablespoon at a time)
- 1/4 teaspoon cream of tartar
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 tablespoon warm water or more
- 2 - 3 teaspoons cocoa
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 1 tablespoon corn syrup
To make Spudnut dough:
Dissolve yeast is the 1/2 cup warm water. Set aside. In a medium sauce pan combine milk, shortening, salt, sugar, mashed potatoes and heat to lukewarm. Pour into the bowl of an electric mixer and add beaten eggs and dissolved yeast. Add the lemon juice, lemon zest and nutmeg. Add 3 cups flour and beat until smooth. Add remain dough 1 cup at a time to make a soft but firm dough. Cover and let rise until double in bulk. Punch down the dough and divide in half. Roll out 1/2-inch thick and cut with a doughnut cutter. Cover with a cloth and let rise until double for about 30-40 minutes.
Mix all ingredients until smooth. Add more water 1 tablespoon at a time until a thin consistency.
Mix all ingredients until smooth. Chocolate glaze will be thicker than the vanilla glaze.
- I always double the glaze recipes because I always run out of glaze.
- Please note that the nutritional facts DO NOT include the glaze or the deep frying.
Serving Size 40
Amount Per Serving
% Daily Value
Total Fat 3.1 g
Saturated Fat 1.7 g
Cholesterol 19 mg
Sodium 156 mg
Total Carbohydrates 18.4 g
Dietary Fiber 0.6 g
Sugars 3 g
Protein 2.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.