Spudnuts recipe

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Ingredients

4 boiling potatoes, peeled and chopped
3 cups milk
1 cup white sugar
1 cup shortening
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup warm water (110 degrees F/45 degrees C)
4 ½ teaspoons active dry yeast
6 eggs
½ teaspoon ground nutmeg

Nutrition Info

85.5 calories
carbohydrate: 12.1 g
cholesterol: 14.7 mg
fat: 3.2 g
fiber: 0.5 g
protein: 2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 39 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.

  2. Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.

  3. In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.

  4. Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.

  5. In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.

Recipe Yield

80 -100 doughnuts

Recipe Note

This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort.

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