Spudnuts Potato Donuts: Irresistible Homemade Potato Doughnuts
Soft, sweet, and golden-brown, Spudnuts Potato Donuts bring old-fashioned comfort to your breakfast table in just over an hour. Inspired by the classic Spudnuts shops of the 1960s, these homemade Potato Donuts deliver that nostalgic fried pastry taste with a softer crumb, thanks to real mashed potatoes.
Ingredients
- 1 cup whole milk whole milk, warmed to about 110°F swap almond or oat milk for dairy-free
- 2 ¼ teaspoons active dry yeast active dry yeast (one ¼-ounce packet; Red Star or Fleischmann’s)
- ¼ cup granulated sugar granulated sugar (plus 2 tbsp for dusting, if desired)
- ½ teaspoon fine salt fine salt (Morton or Diamond Crystal)
- 2 cups mashed russet potatoes mashed russet potatoes (about 1 large, peeled and boiled; or ⅔ cup instant flakes rehydrated)
- 2 large eggs large eggs, room temperature adds richness
- 1 teaspoon pure vanilla extract pure vanilla extract (I love Nielsen-Massey)
- 5 cups all-purpose flour all-purpose flour, plus more for dusting (King Arthur or Bob’s Red Mill)
- Vegetable oil Vegetable oil for frying (enough to reach 2–3” depth in a Dutch oven)
- For the glaze For the glaze: 2 cups powdered sugar, sifted, ¼ cup milk (or coconut milk), 1 teaspoon vanilla extract, Pinch of salt
Instructions
- Stir warm milk, 1 Tbsp sugar, and yeast in a small bowl. Wait 5–10 minutes until foamy—no foam means fresh yeast has gone on vacation.
- In a large bowl, whisk together mashed potatoes, remaining sugar, salt, eggs, and vanilla until velvety smooth.
- Pour the yeast mixture into the potato bowl, then stir in 2 cups of flour until no streaks of dry remain.
- Turn onto a floured surface, sprinkle with another cup of flour, and knead 6–8 minutes—add the final cup bit by bit if it’s sticky. You want a soft, slightly tacky ball.
- Oil a clean bowl, set the dough inside, cover with a damp towel, and let rise in a warm spot until doubled, about 1 hour.
- Gently punch down dough, roll to ½″ thickness, and cut rings with a 3″ cutter (use a 1″ cutter for the hole). Re-roll scraps once.
- Place rings on parchment-lined sheets, cover loosely, and rest 20–30 minutes until puffy.
- Fill a heavy pot or deep fryer with oil to 2–3″ depth. Heat to 350°F, checking with a candy thermometer.
- Slide in 3–4 donuts, frying 1–2 minutes per side until golden. Flip with tongs, then drain on a wire rack over a baking sheet.
- Let donuts rest 3–5 minutes before glazing, so they hold their shape.
- Whisk powdered sugar, milk, vanilla, and salt until silky—thin with extra milk or thicken with more sugar.
- Dip just the tops, allowing excess to drip back into the bowl, then set on the rack to finish setting.
- For maximum fluffiness and that bakery-fresh thrill.
Notes
Store glazed donuts in an airtight container at room temperature for up to 2 days; unglazed last 3 days. Freeze in a single layer, then bag for up to 1 month; thaw at room temperature. Reheat in a 325°F oven for 5–7 minutes or microwave 10–12 seconds to recapture that just-fried warmth. Shape dough, cover, and refrigerate overnight; let come to room temperature before final rise and frying.
Nutrition
Calories: 250kcal
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