Best 3 Idaho Spudnuts Recipes

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In the realm of culinary delights, there exists a delectable treat that has captured the hearts and味蕾of dessert enthusiasts for generations: the Idaho Spudnut. With its humble beginnings in the picturesque town of Buhl, Idaho, this irresistible confection has since spread its sugary charm far and wide, becoming a beloved icon of American cuisine. Its unique flavor, characterized by a delicate balance of sweetness and tanginess, and its pillowy-soft texture, akin to a cloud, have earned it a devoted following among those who seek culinary adventures. Whether you are a seasoned baker or a novice in the kitchen, embarking on a culinary quest to discover the best recipe for Idaho Spudnuts promises an experience filled with delightful aromas, delectable flavors, and memories that will linger long after the last bite has been savored.

Check out the recipes below so you can choose the best recipe for yourself!

IDAHO SPUDNUTS



Idaho Spudnuts image

Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h20m

Yield 4 dozen.

Number Of Ingredients 12

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1/2 cup canola oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7-1/2 cups all-purpose flour
Additional oil for deep-fat frying
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract

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.

Nutrition Facts :

SPUDNUTS



Spudnuts image

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.

Provided by Robyn

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 80

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 39 mg, Sugar 3.1 g

IDAHO SPUDNUTS (DOUGHNUTS)



Idaho Spudnuts (doughnuts) image

Most peaple think this is the best thing we do with our Idaho potatoes! You can't resist these light, fluffy, yummy treats!! Prep time includes time for rising. Fry a few at a time for about 2-3 minutes per side. An electric skillet works well to fry them.

Provided by MizzNezz

Categories     Yeast Breads

Time 1h42m

Yield 48 spudnuts

Number Of Ingredients 12

1 lb idaho russet potato, peeled and quartered
2 packages yeast
1 1/2 cups warm milk (112 degrees)
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups flour
oil (for deep frying)
1/3 cup water
4 cups powdered sugar
1 teaspoon vanilla

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!

Nutrition Facts : Calories 154.5, Fat 3, SaturatedFat 0.6, Cholesterol 8.8, Sodium 56.5, Carbohydrate 29.1, Fiber 0.8, Sugar 12, Protein 2.8

Tips:

  • Use high-quality potatoes: Look for smooth, firm potatoes without blemishes or cuts.
  • Boil the potatoes until they are fork-tender but not mushy.
  • Mash the potatoes until they are smooth and creamy.
  • Add the dry ingredients to the mashed potatoes and mix until just combined.
  • Do not overmix the dough, as this will make the doughnuts tough.
  • Let the dough rest for at least 30 minutes before frying.
  • Fry the doughnuts in hot oil until they are golden brown and cooked through.
  • Drain the doughnuts on paper towels to remove excess oil.
  • Serve the doughnuts warm with your favorite toppings, such as powdered sugar, cinnamon sugar, or maple syrup.

Conclusion:

Idaho Spudnuts are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create these delicious doughnuts that are sure to be a hit at your next party or gathering. So what are you waiting for? Give Idaho Spudnuts a try today!

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