Spud Nuts — Just like Mama’s!

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Mama’s Spud Nut Recipe

Way out in the West and back in the day we had never heard of Spud Nuts, living in the Wild, Wild West we were the last ones to catch up to the current trends, including foods; so it was with the Spud Nut.  The shops were everywhere – except Colorado — I’m not sure that business ever made it to Colorado.  None-the-less we did have Spud Nuts, but they were made by our mothers!

These crispy on the outside, fluffy on the inside, doughnuts were wonderful and they not terribly hard to make.

The recipe includes the normal yeast, flour, and sugar but then a twist, you add mashed potatoes!

Our moms made these doughnuts, long johns and fritters for our school functions; even funded a trip for our high school band trip to Disneyland, we sold those delectable doughnuts made by loving hands to pay for the whole trip.

Here is that recipe, handed down to me from my super-band-booster mother.

 Mama’s Spud Nut Recipe

Ingredients:

2 c. milk
½ cup shortening
1 cup sugar
1-1/2 tsp. salt
1 cup smooth mashed potatoes, no butter or milk
1-1/2 pkg. yeast
3 eggs
8 cups all-purpose flour
1 tsp. vanilla

Glaze:

1 box powdered sugar

½ cup milk

1 tsp. vanilla

Instructions:

  1. Pour milk into a small sauce pan over medium heat bring to boiling point.  Do not boil!  Remove from heat and pour into a large mixing bowl.
  2. Add shortening and sugar.  Stir to dissolve sugar.
  3. Stir yeast stir into warm water and let it sit for 5 minutes until it looks a bit foamy.  Add to the mixture in mixing bowl.
  4. Mix in potatoes, eggs, vanilla, and salt; stir well. Then add enough flour to form a soft dough stirring well again.  On a well-floured work surface knead dough until smooth.  Place dough in a well oiled large bowl, cover, let rise in a warm spot until double in bulk.
  5. Punch down. Roll dough to 1/4 inch thickness on a slightly floured work surface.  Cut with a floured doughnut cutter for doughnuts, cut rectangles; using a very sharp knife, for Long Johns.  (Reserve leftover scraps from cutting dough for fritters.)
  6. Arrange on wax paper covered baking trays or cookie sheets.  Allow to rise again to double in bulk.
  7. Prepare deep fryer by adding oil to desired level.  Turn to 360oF.
  8. Carefully place doughnuts into hot oil, fry on both sides and remove to drain on paper towels.

Doughnut/Long John/Fritter Glaze

  1.  Stir ingredients together in a medium sized bowl, whisk to combine completely to make a smooth glaze.
  2. Dip doughnuts into glaze and invert onto a wire rack. Or place doughnuts on a wire cooling rack placed on a cookie sheet to catch dripping glaze, pour over the glaze over the warm doughnuts.

Other ways to decorate and glaze:

These doughnuts can be dropped in paper bags containing powdered sugar, or granulated sugar and then gently shake the bag to coat the warm treats.

Drizzle with a thin powdered sugar glaze or iced with chocolate or vanilla icing.

Long Johns can be filled with puddings, fruit fillings and custard and then iced/frosted with chocolate, caramel, or vanilla icing. Or you can leave them plain. It is always fun to dip into sprinkles, flaked coconut, or crushed nuts after icing. The variations for toppings are limited only by your imagination.

Try this recipe if you are looking for a light, fluffy Spud Nut (doughnut) and its variations, make them for your family and friends!  You won’t be disappointed!

 

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