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Spudnuts
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Prep Time:
30 minutes
30 minutes
Cook Time:
135 minutes
135 minutes
Total Time:
345 minutes
345 minutes
Crisp and delicate Spudnuts with a hint of lemon and nutmeg are made extra special with mashed potatoes.
Ingredients:
- 4 boiling potatoes, peeled and chopped
- 3 cups milk
- 1 cup white sugar
- 6 cups all-purpose flour
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 1 cup warm water (110 degrees F/45 degrees C)
- 4.5 teaspoons active dry yeast
- 6 eggs
- 0.5 teaspoon ground nutmeg
Instructions:
- Place peeled potatoes in a small saucepan and cover with water. Bring to a boil, then simmer until tender for approximately 15 minutes. Allow to cool before mashing.
- Heat the milk until just steaming, then incorporate sugar, shortening, 2 cups of mashed potatoes, and salt until evenly combined.
- Using an upright mixer with a dough hook attachment, combine potato mixture, flour, lemon juice, lemon zest, water, yeast, eggs, and nutmeg. Mix until well combined; the dough will be slightly sticky. Cover and allow it to rise until doubled in size, approximately 2 hours.
- On a lightly floured surface, roll out the dough and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover, and let rise until doubled in size, approximately 1 hour.
- Preheat shortening or canola oil to 375 degrees F (190 degrees C in a fryer or deep-fry pan. Fry 2 to 3 doughnuts until lightly golden, then remove and drain on paper towels. Coat with glaze or sugar and continue with the rest of the doughnuts.