Ok people. Hold your horses. Stop the presses. And take a seat. You’re going to need to be sitting down for this. I’ve got big news! These donuts are the most moist, fantastic, indicative-of-a-vintage-donut-shop donuts I have ever tried. I am serious. They are heaven. I like to make donut holes because, well, more frosting for starters. But I also love the fact that you can just pop one into your mouth, close your eyes and lose yourself in donut hole heaven. Have you ever been to donut hole heaven? Ahhhhh. It’s a perfect two-minute vacation. Right in your own kitchen. You should totally try it.


When I first heard the name “spudnuts” I didn’t think it sounded like anything appetizing. I pictured potatoes with nuts sprinkled on top. Turns out, spudnuts are the most amazing donut ever!! They are donuts with mashed potatoes in the dough . . . which turns them into moist, fluffy, tasty donuts. Fried . . . golden . . . amazing! This is the fastest donut recipe I’ve ever seen. No raising time. No punching down the dough and raising it a second time. You seriously will have finished donuts within a half an hour. Now that’s what I call satisfying a craving! I found the recipe here.


Spudnut dough:

1 c milk

5 t yeast

pinch sugar

2 1/2 c flour

1/2 t salt

1/4 c sugar

1 potato, baked*

2 T vegetable oil

3-4 c additional vegetable oil for frying



1/2 c milk

1 t butter

2 c powdered sugar

1/2 teaspoon of fresh lemon juice (if making vanilla glaze)

1/2 teaspoon of vanilla extract (if making vanilla glaze)

4 T cocoa (if making chocolate glaze)


To make dough, warm milk in microwave for 30-40 seconds. (Should be warm to the touch but not hot.) Add yeast and a pinch of sugar. Set aside. Combine 2 cups flour, salt, and 1/4 cup sugar in medium bowl. Peel potato, mash insides, and add 1/2 cup mashed potato to flour mixture. Stir in yeast mixture. Let sit 5 minutes. Add 2 tablespoons oil. Mix with fork to form dough. Dump onto floured surface (using additional 1/2 cup flour) and knead until dough is smooth. Roll dough to 1/2 inch thickness. Cut donuts (makes ten or so) or donut holes (makes two dozen or so).


Heat vegetable oil in skillet or fry pan over medium/low heat. (Oil should be at least 1½ inches deep.) Test oil temperature with dough scrap. Oil is ready when dough sizzles immediately after immersing it into the oil. Cook donut holes or donuts a few at a time. Flip when golden (after 30 seconds or so) and cook other side (another 30 seconds or so). Dip warm donut holes or top of donut in vanilla or chocolate glaze.


Vanilla Glaze

Warm milk and butter in microwave for 20-30 seconds. Set aside. In small bowl mix powdered sugar, 4 tablespoons milk mixture, lemon juice and vanilla extract with wire whisk.


Chocolate Glaze

Warm milk and butter in microwave for 20-30 seconds. Set aside. In small bowl mix powdered sugar, cocoa and 6 tablespoons milk mixture with wire whisk.


*Poke potato with fork and bake it for 1 hour at 350°F (complete instructions here) or poke potato with fork and cook 5-6 minutes on high in microwave.

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3 Responses to Spudnuts

  1. Cindy says:

    Any time you need a taste-tester, just give me a call! :)

  2. Amy DeMordaunt says:

    Yum, yum, yum! These sound perfect!

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