Best 3 Idaho Spudnuts Recipes

Indulge in the delectable flavors of Idaho Spudnuts, a beloved treat hailing from the heart of Idaho. These delightful doughnuts, also affectionately known as potato doughnuts, boast a unique and irresistible texture that sets them apart from their traditional counterparts. Made with freshly mashed potatoes, these spudnuts are remarkably light and fluffy, with a tender crumb and a hint of sweetness that perfectly complements their golden-brown exterior. Discover the magic of Idaho Spudnuts through three enticing recipes: the classic Original Spudnuts, the indulgent Maple Bacon Spudnuts, and the irresistible Apple Cider Spudnuts. Each recipe offers a distinct flavor profile that caters to a variety of preferences, ensuring that every bite is an unforgettable experience.

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

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

Ingredients

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

SWEET POTATO-CRANBERRY DOUGHNUTS

Sweet Potato-Cranberry Doughnuts image

I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

1/4 cup sugar
1-1/2 teaspoons active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1 cup 2% milk
1/4 cup shortening
2 tablespoons water
2 large eggs, room temperature
1/2 cup mashed sweet potatoes
1/2 cup finely chopped dried cranberries
Oil for deep-fat frying
1 cup confectioners' sugar
2 to 3 tablespoons apple cider or juice

Steps:

In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners' sugar and apple cider; dip warm doughnuts in glaze.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

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

Ingredients

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

Tips:

Ensure the water and milk are lukewarm, around 110°F to 115°F (43°C to 46°C), to activate the yeast.
Proof the yeast in a warm spot, free of drafts, for at least 5 minutes or until it becomes foamy and bubbly.
Use a large mixing bowl to allow enough space for the dough to rise.
Knead the dough for at least 5 minutes, or until it becomes smooth and elastic, to develop the gluten and create a strong structure.
Let the dough rise twice, once after the initial kneading and again after shaping, to allow the yeast to work and create air pockets, resulting in a light and fluffy texture.
Use a donut cutter or a round cookie cutter to shape the dough into even-sized donuts, ensuring consistent cooking.
Heat the oil to the correct temperature, around 350°F to 375°F (175°C to 190°C), to prevent the donuts from absorbing too much oil and becoming greasy.
Fry the donuts in small batches to avoid overcrowding the oil and maintain a consistent temperature.
Flip the donuts halfway through cooking to ensure even browning on both sides.
Drain the donuts on paper towels to remove excess oil before coating them in cinnamon sugar or your preferred topping.

Conclusion:

Idaho Spudnuts are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a crispy exterior and a fluffy, cake-like interior, these donuts are a perfect addition to any breakfast, brunch, or dessert table. By following the tips provided in this article, you can create delicious and authentic Idaho Spudnuts in your own kitchen. Remember to adjust the recipe according to your dietary preferences and experiment with different toppings to create your own unique variations. Enjoy the sweet and nostalgic flavors of these classic donuts whenever you crave a special treat.