AUNT MARTHA'S SPUDNUTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Aunt Martha's Spudnuts image

This is a simple and easy recipe for raised doughnuts. You will love making these delicious doughnuts using yeast and freshly boiled potatoes.( mashed without butter,seasoning or milk-just the smashed potatoes). Great glazed or with cinnamon sugar. Aunt Martha made these many times, now I have this recipe from the 40's.

Provided by Pat Duran

Categories     Other Breakfast

Time 2h

Number Of Ingredients 9

1 lb russet potatoes, peeled and quartered(about 2 c. mashed)
2 pkg active dry yeast
1 1/2 c warm milk can use buttermilk or sour milk if desired
1/2 c crisco vegetable oil
3/4 c granulated sugar more or less
2 large eggs or 3 medium
1/2 tsp salt
7 1/2 c (about) all purpose flour- more or less
oil for deep frying

Steps:

  • 1. Cook potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup potato water; cool to lukewarm. (save remaining water for other dishes- freeze it to use with soup of vegetables).
  • 2. Dissolve yeast in the 1/2 cup potato water;stir until dissolved. In a large mixing bowl;Mash potatoes when cooled to lukewarm and add to yeast mixture. Stir in 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 inch thickness. Cut with a floured 3 inch doughnut cutter.
  • 3. In a deep fryer(I use my electric fry pan), heat oil to 375^. fry doughnuts, a few at a time, until golden brown on each side. For a glaze: 4 c. powdered sugar 1/3 c. water 1 teas. vanilla Combine ingredients in a bowl and dip warm doughnuts in glaze. Cool on wire racks. --- OR---- Place granulated sugar about 1/2 cup and 2 Tablespoons cinnamon in a seal-able bag and place luke-warm doughnuts in bag -one or 2 at a time and shake gently to coat evenly.

NH Iqram
[email protected]

I'm not a big fan of spudnuts, but I have to admit that these are pretty good. They're light and fluffy, and the cinnamon sugar coating is perfect.


Yeshey Ongmo
[email protected]

These spudnuts are a great way to use up leftover mashed potatoes. They're also a fun and easy treat to make with kids.


Amka Amka
[email protected]

I love that these spudnuts are made with mashed potatoes. It gives them a unique flavor and texture that I really enjoy.


Mudassar Watto
[email protected]

These spudnuts are the perfect comfort food. They're warm, fluffy, and delicious, and they always make me feel happy.


Okon Helen
[email protected]

Would not recommend.


Md Forhad Hasan
[email protected]

Not bad, but I've had better.


Nagawa Brenda
[email protected]

Easy to make and delicious!


Michelle Timiwei
[email protected]

These spudnuts were a complete disaster! They were dry and crumbly, and they didn't taste like anything. I would not recommend this recipe.


Crypto Best
[email protected]

These spudnuts were a bit too dense for my taste, but the flavor was good. I think I would try a different recipe next time.


Paulette Niwemuhoza
[email protected]

I've tried many spudnut recipes, but this one is by far the best. The donuts are light and fluffy, with a perfectly crispy crust. I will never use another recipe again.


Melika Parsafar
[email protected]

These spudnuts were a hit at my family reunion! Everyone loved them, and they were so easy to make. I will definitely be making them again.