I thought this would be a worthwhile Double-Cheeseburger post, given my nom de Roadfood. It’s from the Billings Gazette, which has never steered me wrong. In large part because I never heard of it until today.
Dear Joyce: Recently someone requested a recipe for Spudnuts. I’ve had this recipe for years and believe it came from the Spudnut Shop in Miles City.
6 cups flour
1-1/2 cups milk
1/2 cup potato water
1 cup mashed potatoes
1 pkg. yeast
1/4 cup sugar
1/2 cup shortening
1-1/2 tsp. salt
Soak yeast in potato water and dab of sugar. Mash potatoes. Cream with shortening and egg; beat well. Add salt, sugar and milk, yeast and 2 cups flour. Let stand 15 minutes.
Add rest of flour and knead well. Let rise until doubled. Punch down. Cut like doughnuts or in strips like maple bars. Fry in hot fat. When cold, glaze.
Glaze: Powdered sugar, vanilla, hot water until a thick paste.
In return, I’d like to request recipes for krumkake and pizzelle cookies for the holidays. – Jean Schaak, Billings.
Dear Jean: Thanks for a different recipe for Spudnuts. I would also like to thank everyone who sent in recipes for Spudnuts. Your interest is welcomed. And, please, readers, help out with cookie recipes.
Stephen Rushmore Jr.
I have not tried any of these recipes yet but will definitely be making at least one of them for a University of Michigan football tailgate this fall (husband is U of M alum). It looks like all of them make a lot of spudnuts, I will most likely be cutting the recipe down when I make them!
Spudnuts (Posted by Robin on AllRecipes.com)
"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."
Yields 80 -100 doughnuts.
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 1/2 teaspoons active dry yeast
1/2 teaspoon ground nutmeg
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 mixture 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.
Spudnut Wannabees – Makes 80-100 (Source Unknown)
2 pks. yeast
1 C lukewarm water
3 C oleo (margarine for you younger people)
1 C sugar
2 C mashed potatoes (I’ve used instant on
2 C lukewarm milk (I’ve used instant also)
10-12 C flour
1 tsp salt
Mix dry ingredients and 10 C of the flour together. Dissolve yeast in 1 C lukewarm water (adding 1 Tbs of the 1 C sugar speeds action) add with remaining ingredients. Continue to add the remaining flour up to the 12 cups total. Mix dough, sticky as possible – this is when your Bosch or Kitchen Aid mixer comes in handy. Grease large bowl, put in dough, cover, and let rise until double in bulk. Roll out on lightly floured board, cut with donut cutter dipped in flour, let cut donuts rise again on the board, and fry in deep fat that is really boiling.
GLAZE: 1 box powdered sugar, milk as needed, 1 tsp. vanilla. Mix until runny. Dip donuts, let drip on wooden spoon handle in bowl. Yummy.
Spudnuts (Source Unknown)
Makes 100 Delicious Doughnuts
2 Idaho potatoes
1 quart Milk (+1 cup)
1 cup Margarine (2 sticks)
2 pkg Dry yeast
1 cup Sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla
1 Tbsp Salt
12 cups Flour –approximately
1 box Powdered sugar
1 3-lb. can Shortening — (+more if needed)
1. Prepare mashed potatoes – peel and cut up potatoes. Cover with water.
Boil until done. Save the potato water to mix with yeast. Mash the potatoes
with a little bit of milk. DO NOT ADD SALT OR PEPPER.
2. Scald 1 quart milk. Add 1 cup. (2 sticks) cut up margarine, stir to melt
margarine. Set aside to cool.
3. Dissolve 2 pkgs. dry yeast in 1 cup warm (105-110F) potato water.
4. Mix together 1 cup sugar, 1 cup mashed potatoes, 1 tsp. baking soda, 1
tsp. baking powder, and 1 tsp. vanilla in LARGE pan or container. Stir in
the cooled milk mixture (item No. 2) and the yeast mixture (Item No. 3).
Mix vigorously. Set mixture in a warm place and do not cover. (I used to
put mine over small pilot light on a gas stove using a metal pan).
5. Let the mixture set for abou,22,95900,0,20597,126.96.36.199
95899,95892,95892,2004-08-30 14:08:15,RE: Prescott/Sedona/Flagstaff AZ”
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