Spudnuts

December 3rd, 2010 Print

The secret to these moist doughnuts is the addition of mashed potatoes. No rise time is an added bonus!

Ingredients:

5 teaspoons dry yeast
2 tablespoons vegetable oil
1 large potato
1/2 teaspoon salt
1 cup milk, or soy milk
2 cups flour

Directions:

  1. Poke several rows of holes into potato with fork. Microwave for 5 minutes to “bake.” Cut potato in half and mash.
  2. Mix yeast with 1 cup warm milk.
  3. Heat oil to 375 in a skillet of a deep fryer.
  4. Mix yeast, oil, potato, salt, milk, and flour. Add a bit of water or more milk if mixture is too dry. Knead till a dough forms.
  5. Roll out dough to 1/2 inch thick, cut with top side of glass to create circles. You can puncture a smaller circle in the center if you want an O-shaped donut.
  6. Fry until golden brown on each side.
  7. Glaze or dust donut tops with confectioners sugar.

Dairy or Parve. Yields approximately 10 donuts.

Photo credit: The Cooking Photographer.

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Comments

2 Responses to “Spudnuts”
  1. Riva says:
    December 5, 2010 at 10:38 AM

    Surely you mean “Several rows of HOLES…”? :-)

    Reply
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