Spudnuts (potato donuts) are a cross between yeast donuts and cake donuts – fluffy, a little chewy, and sweet. Who knew that a potato could be the secret ingredient in a spudly donut super star?
Why Make Spudnuts?
Although potato donuts might sound strange, these donuts taste nothing like potatoes. The potatoes serve to give these donuts a wonderful texture.
If you have extra potatoes in the house, this is a delicious way to use them!
What Makes These Spudnuts Special
Most spudnuts are glazed donuts.
I make mine as filled donuts and fill them with gooey butter filling! I literally pipe the gooey part of gooey butter cake right inside the donuts. As my husband said, “Gooey butter donuts, where have you been all of my life?!!”
Tips for Making the Best Spudnuts
- Be sure to remove the skins off of your potatoes. Nobody wants potato skin in their donuts.
- Use unseasoned mashed potatoes. While Grandma’s mashed potato recipe with lots of cheddar cheese and rosemary might be delicious, it won’t be great in your donuts.
- Fry the donuts in a deep fryer or a very deep pan like a Dutch oven. If you use a shallow pan, you are more likely to get burned from splattering oil. (Note that while I loved baked donuts like my apple cider donuts and my mocha donut holes, these donuts must be fried. They will not come out at all the same if you try to bake them.)
- Use tongs to grab and flip the donuts. They’ll need to cook for about five minutes on each side.
- Use a large pastry bag to inject the filling into the donuts after they have cooled.
I make my donuts using a 3 inch round cutter. They are smaller than typical donuts, but not quite donut holes. You can make them any size you like. Keep in mind that the smaller they are, the faster they will fry. Be sure to check on them to make sure they aren’t burning.
If you don’t want to fill the donuts, try cutting them with a donut cutter and then frying the holes separately.
If you want to stick with a filled spudnut, there are so many options for filling. Consider any of the following:
- Jam (I suggest my 10 minute cranberry jam)
- Any caramel, dulce de leche, or cajeta
- Chocolate ganache
- Any curd like lemon curd, orange curd, or banana curd
- Sweetened whipped cream (chantilly cream)
- Poppy seed filling (for something totally different and quite tasty)
- 2 large eggs
- 1 cup mashed potatoes russet potatoes work really well for this; the mashed potatoes should be at room temperature with no seasoning added
- 1 cup whole milk
- 5 teaspoons baking powder
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter melted
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour you may not need all four cups
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter room temperature
- 1/4 cup light corn syrup
- 1 large egg
- 1 cup all-purpose flour
- 2/3 cup evaporated milk
- powdered sugar to taste
- Beat eggs in a large mixing bowl.
- Mix in mashed potatoes and milk until fully combined.
- Add baking powder and stir until foamy.
- Add granulated sugar and brown sugar and mix until fully combined.
- Mix in salt, melted butter and vanilla.
- Fold in flour a little bit at a time, up to three cups. You should end up with a sticky dough. If the dough doesn't start to come together, add up to one extra cup of flour.
- Turn dough out onto a floured board and knead until smooth.
- Heat oil in a deep fryer or deep pot (like a Dutch oven) to 325 F.
- Press dough down into a thick circle and cut out dough with a 3 inch round cutter. Re-form the dough circle and cut again. Continue to cut out dough until you have used it all.
- Drop several circles of dough into oil and fry for five minutes on each side, flipping using metal tongs.
- Transfer to a board or plate lined with paper towels to remove excess oil and continue making batches of spudnuts.
- Preheat oven to 350 F.
- In a mixing bowl, beat sugar and butter until fully combined.
- Mix in the corn syrup and egg.
- Alternately add the flour and the evaporated milk in three additions, mixing until just combined (the batter will appear slightly curdled).
- Distribute batter evenly in a greased 8" square baking pan.
- Bake for 25 minutes. The result will still be quite gooey, but not a liquid. The edges will be more done than the middle, so give it a stir to even the texture out.
- Cool to room temperature.
- Fill a piping bag fitted with a large round tip with the gooey butter filling.
- Insert into the center of each donut and squeeze to fill.
- Dust donuts with powdered sugar.
- Spudnuts are best served within 24 hours.