Idaho Spudnuts Recipe

Name: Idaho Spudnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound russet potatoes, peeled and quartered; 2 packages (1/4 ounce each) active dry yeast; 1-1/2 cups warm milk (110u00b0 to 115u00b0); 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

Servings: persons

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110u00b0 to 115u00b0)
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

1
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 110u00b0-115u00b0. Discard remaining cooking liquid. Mash potatoes without milk or butter.
2
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.
3
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.
4
In an electric skillet or deep-fat fryer, heat oil to 375u00b0. Fry doughnuts, a few at a time, until golden brown.
5
For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.

1951

kcal

Calories

Fat

379

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound russet potatoes, peeled and quartered, 2 packages (1/4 ounce each) active dry yeast, 1-1/2 cups warm milk (110u00b0 to 115u00b0), 1/2 cup canola oil, and more.

Yes, Idaho Spudnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Idaho Spudnuts

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