Receta Spudnuts anyone?
Are you looking for a doughnuts that are
soft on the inside and have that warm, crisp and sweet glaze? You're in the
right place. These are reminiscent of Krispy Creme doughnuts in regards to the
glaze but not the doughnuts. The doughnuts are made with mashed potato which
adds to their light and fluffy texture. These are definitely best to make for a
crowd. Otherwise you will want to just sit and eat them all because they melt
in your mouth.
I actually froze some of them (glazed) so
I may update and let you know how those turn out. I have successfully frozen
glazed doughnuts before so I anticipate them still being delicious. Doughnuts
or us are a sometimes treat and fried ones are a once every six months treat.
We don't even buy them. Of course, we don't have a good doughnut place around
where I live. We do actually have one that probably is good but they're
difficult to obtain right now because they sell from a bike and at the farmer's
market. I've only tried them once and it was a ginger doughnut with green tea
glaze. It was really great but I can't make a habit of it because I definitely
get enough sweets in my day.
I would like to say that I found the
dough to be surprisingly sticky so it requires a gentle touch and a fair amount
of flour. Just be careful not to mix in to much extra flour or the dough could
become tough and nobody (I don't think) likes tough doughnuts. It's not
difficult to work with though so I don't want you to not try it if you were
wanting to try it. It's a great finished product that is worth the effort it
requires. :) If you have any questions please ask! Happy Baking!
Potato Doughnuts
Makes 18
3-4” doughnuts
Ingredients:
- - 2 cups
- milk
- - ½ cup
- granulated sugar
- - ½ cup
- butter
- teaspoon baking soda
- teaspoon baking powder
- - 1 ½
- teaspoons vanilla
- - 1 pkg.
- yeast
- - ½ cup
- warm potato water (reserved from water that potatoes were boiled in)
- - ½ cup
- mashed potato
- - 2
- eggs, beaten
- - 1 ½
- teaspoons salt
- - 6 cups
- all-purpose flour
- - ½ cup
- boiling water
- - 1 lb.
- confectioners’ sugar
- - 2
- tablespoons butter, softened
- - 2
- tablespoons vanilla extract
Directions:
1. Mix
milk through mashed potato together in a bowl and let sit for about 30 minutes
until it is foamy.
2. Add
the eggs, salt, and flour. Knead the dough then let it rise in a greased bowl
covered until it doubles in size. I like to let dough rise in my oven that
has been turned on for about 30 seconds then turned off so it is a little warm
inside.
3. Roll
out the dough to about ¾” thick and cut with round cutters into doughnut
shapes. Let the doughnuts rise until they double in size.
4. Cook
doughnuts in hot vegetable oil until golden on one side, then flip and cook the
other side. Dip the doughnuts in glaze while they are still hot.
5.
Glaze: Whisk together boiling water, confectioners’ sugar, butter, and vanilla
until well blended.
Recipe
adapted from Six Sisters' Stuff
This recipe may be linked up to: