Tuesday, June 26, 2012

Spudnuts anyone?


Are you looking for a doughnuts that are soft on the inside and have that warm, crisp and sweet glaze? You're in the right place. These are reminiscent of Krispy Creme doughnuts in regards to the glaze but not the doughnuts. The doughnuts are made with mashed potato which adds to their light and fluffy texture. These are definitely best to make for a crowd. Otherwise you will want to just sit and eat them all because they melt in your mouth. 

I actually froze some of them (glazed) so I may update and let you know how those turn out. I have successfully frozen glazed doughnuts before so I anticipate them still being delicious. Doughnuts or us are a sometimes treat and fried ones are a once every six months treat. We don't even buy them. Of course, we don't have a good doughnut place around where I live. We do actually have one that probably is good but they're difficult to obtain right now because they sell from a bike and at the farmer's market. I've only tried them once and it was a ginger doughnut with green tea glaze. It was really great but I can't make a habit of it because I definitely get enough sweets in my day. 

I would like to say that I found the dough to be surprisingly sticky so it requires a gentle touch and a fair amount of flour. Just be careful not to mix in to much extra flour or the dough could become tough and nobody (I don't think) likes tough doughnuts. It's not difficult to work with though so I don't want you to not try it if you were wanting to try it. It's a great finished product that is worth the effort it requires. :) If you have any questions please ask! Happy Baking!


Potato Doughnuts
Makes 18 3-4” doughnuts

Ingredients:
- 2 cups milk
- ½ cup granulated sugar
- ½ cup butter
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons vanilla
- 1 pkg. yeast
- ½ cup warm potato water (reserved from water that potatoes were boiled in)
- ½ cup mashed potato
- 2 eggs, beaten
- 1 ½ teaspoons salt
- 6 cups all-purpose flour

- ½ cup boiling water
- 1 lb. confectioners’ sugar
- 2 tablespoons butter, softened
- 2 tablespoons vanilla extract

Directions:
1. Mix milk through mashed potato together in a bowl and let sit for about 30 minutes until it is foamy.
2. Add the eggs, salt, and flour. Knead the dough then let it rise in a greased bowl covered until it doubles in size. I like to let dough rise in my oven that has been turned on for about 30 seconds then turned off so it is a little warm inside.
3. Roll out the dough to about ¾” thick and cut with round cutters into doughnut shapes. Let the doughnuts rise until they double in size.
4. Cook doughnuts in hot vegetable oil until golden on one side, then flip and cook the other side. Dip the doughnuts in glaze while they are still hot.
5. Glaze: Whisk together boiling water, confectioners’ sugar, butter, and vanilla until well blended. 



Recipe adapted from Six Sisters' Stuff 

This recipe may be linked up to:
· Inside BruCrew Life - Trick or Treat Tuesday's
· Crazy For Crust - Crazy Sweet Tuesday’s
· Alli 'n Sons - Sweet Tooth Friday 
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party 
· Sweet as Sugar Cookies - Sweets for a Saturday 
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Cups by Kim - Sweet & Simple Sunday  
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· Something Swanky: Desserts & Designs - Sweet Treats Thursday 
· A Slice of Southern - Southern Sundays 
· Me and My Sweets - My Sweet Party


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