Idaho Spudnuts Doughnuts
Sink your teeth into these delightfully fluffy and perfectly sweet Idaho Spudnuts Doughnuts, a timeless treat with a unique twist—mashed russet potatoes! These homemade doughnuts are irresistibly soft, thanks to the starchy magic of the potato, and boast a golden-brown exterior with a luscious vanilla glaze that melts in your mouth. With a simple blend of pantry staples like flour, eggs, and butter, these fried-to-perfection delights rise beautifully, creating an airy texture that’s hard to resist. Perfect for breakfast, brunch, or an indulgent snack, these spud-inspired doughnuts are the ultimate comfort food. Make a batch today to experience this Idaho classic!
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Recipe Information
Ingredients
- 1 medium Russet potato (peeled and boiled)
- 1 cup Warm milk
- 0.5 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.25 cup Unsalted butter (melted)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 4.5 cups All-purpose flour
- 4 cups Vegetable oil (for frying)
- 2 cups Powdered sugar (for glaze)
- 3 tablespoons Milk (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Peel and boil the potato until fork-tender. Drain and mash until smooth. Measure out 1/2 cup of mashed potato for the recipe.
In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5 minutes until the yeast is foamy.
Stir in the mashed potato, melted butter, eggs, vanilla extract, and salt. Mix until well combined.
Gradually add the all-purpose flour, 1 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
Knead the dough by hand on a floured surface or use a stand mixer with a dough hook for 5-7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to shape the doughnuts and the holes.
Place the doughnuts on a parchment-lined baking sheet and let them rise for 20-30 minutes, until puffy.
Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Fry the doughnuts in batches, 1-2 minutes per side, until golden brown. Transfer to a wire rack lined with paper towels to drain.
To make the glaze, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Dip the warm doughnuts into the glaze, allowing any excess to drip off, then place them back on the wire rack to set.
Repeat with remaining doughnuts and serve fresh. Enjoy your homemade Idaho Spudnuts!
Nutrition Facts
Calories |
12428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1018.9 g | 1306% | |
| Saturated Fat | 174.0 g | 870% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 819.4 g | 298% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 361.3 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 512 mg | 39% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
