Easiest Way to Make Super Quick Homemade Spudnuts (Potato Doughnuts)

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Spudnuts (Potato Doughnuts). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Spudnuts (Potato Doughnuts), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spudnuts (Potato Doughnuts) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spudnuts (Potato Doughnuts) is 48 doughnuts. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Spudnuts (Potato Doughnuts) using 10 ingredients and 5 steps. Here is how you can achieve that.

Soft and chewy doughnuts, perfect for tea time!

Ingredients and spices that need to be Get to make Spudnuts (Potato Doughnuts):

1. 1 pound potatoes, peeled and quartered
2. 1 package (11 g) instant yeast
3. 1 1/2 cups warm milk (110 F)
4. 1/2 cup canola oil (or whatever oil you have)
5. 1/2 cup sugar
6. 2 eggs
7. 1 tsp salt
8. 8 cups all purpose flour
9. Oil for deep frying
10. 3 cups Icing sugar for dusting

Instructions to make to make Spudnuts (Potato Doughnuts)

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash the potatoes while still hot.
2. In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.
3. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.
5. Dust the doughnuts with icing sugar. Best served warm.

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