(8 servings)

  • 1 large Idaho potato
  • 1 and 1/2 cups all-purpose flour
  • 2 medium eggs
  • 3/4 cup milk
  • 1/4 cup white sugar
  • 1/4 cup shortening
  • 1/4 cup warm water
  • 2 teaspoons lemon juice
  • 1 teaspoon active dry yeast
  • 3/4 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
Makes about 16 spudnuts.

Peel potato. Boil in a small covered pan until tender (about 15 minutes). Allow to cool and mash.

In a medium sauce pan, scald the milk and add the sugar, shortening, mashed potato and salt. Mix well.

In an electric mixer with a dough hook attachment, add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix well. Dough should be a little 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. 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.

Spudnuts are doughnuts with an infusion of mashed potatoes for a heartier taste and texture.

Mr Breakfast would like to thank CurtAndMary for this recipe.

Recipe number 1341. Submitted 9/7/2004.