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Spudnuts (Glazed Yeast Doughnuts)

Spudnuts (Glazed Yeast Doughnuts)
Glazed Yeast Doughnuts with a special ingredient: potato! Light and airy, these doughnuts or “Spudnuts” are the perfect treat for any special event or just a weekend with the family.
Yield 25 -30 doughnuts
7

Reviews

Ingredients

Dough

  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 1/2 cups warm water (120-130°F)
  • 1 cup mashed potatoes (warm, not hot)
  • 2/3 cup granulated sugar
  • 2/3 cup shortening
  • 2 large eggs
  • 1 1/2 teaspoons table salt
  • 6 to 7 cups all-purpose flour
  • 1 quart vegetable oil (for frying)

Glaze

  • 1 1/2 cups powdered sugar (sifted)
  • 3-4 tablespoons milk
  • 2 teaspoons vanilla

Instructions

  • Combine the yeast, water, potato, sugar, shortening, eggs and salt in the bowl of a stand mixer and mix with the paddle attachment until combined. Add 3 cups of the flour and mix until combined. Replace the paddle with the dough hook and continue to add flour and mix until the dough forms into a ball and doesn’t stick to the sides of the bowl. Continue to knead the dough for 5-7 minutes and the dough is satiny and smooth. Remove the dough from the bowl, spray the bowl with non stick spray and place the dough in the bowl. Cover and let rise for 1 1/2 to 2 hours or until the dough has doubled in size.
  • Gently remove the dough from the bowl. Roll the dough into a large circle approximately 1/2 inch thick. Using a doughnut cutter, or a cup (and a smaller lid for the inside circle) cut the doughnuts out of the dough. Place on a greased pan or counter top, cover and let rise for 30-45 minutes or until the dough is light and airy.
  • Cook the doughnuts in oil that has been heated to 350-375°F. You’ll need to watch the temperature and adjust as needed. The doughnuts should cook and become golden brown on each side within 30-45 seconds each. Remove from oil and drain on paper towels.
  • Combine the ingredients for the glaze and stir until smooth.
  • Dip the warm doughnuts in the bowl of glaze and then set them on cooling rack until the glaze sets.

Notes

Recipe by Matt Weber.

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Review & Comments

PL Frederick | Reply

Wow! Seems delicious. Would there be a way to make these with a non-wheat, non-oat flour? (Celiac disease) Thank you.

Red Star Yeast | Reply

Hi PL,
It’s not recommended to substitute gluten-free flour for wheat flour 1-for-1. You can certainly play around with the recipe, total gluten-free flour, kneading and rise times will vary. We also have this gluten-free doughnut recipe you may like to try!
Happy baking!

Carolyn | Reply

Can I freeze these donuts a couple of days to keep fresh.

Red Star Yeast | Reply

Hi Carolyn,
Yes, you can freeze them. Make sure they are completely cooled, then wrap in plastic wrap and place in a zipper bag or container.
Happy baking!

Kay Frye | Reply

Want to know how the donuts that only used potato flakes turned out? Thanks! Kay

S. Martin | Reply

Can the spudnuts glazed donut recipe be used in a bread machine on the dough setting?

Red Star Yeast | Reply

Hi S. Martin,
Yes, you can use the bread machine on dough setting to mix and knead the dough. Let us know how the doughnuts turn out!

Happy baking!
Carol

Marc | Reply

5 stars
Great recipe! Could be baked instead?

Red Star Yeast | Reply

Hi Marc,
I have not tried baking the donuts, but you can certainly experiment. Let us know how it turns out!

Happy baking!
Carol

Amy | Reply

5 stars
I had spudnuts growing up. They are even great frozen.

Debby | Reply

5 stars
This is THE best donut recipe I’ve ever tried and I have tried several. Must admit that my batch made 50 donuts-and I had to make 4 batches of the coating dip. Awesome texture.

Susan Green | Reply

5 stars
What is the best way to pick up the raw doughnuts to put them into the oil without deflating them? This rebids me of some old recipes, which are the best! Can’t wait to try them! Thanks for the recipe!

Red Star Yeast | Reply

Hi Susan,
One trick is to place each of the shaped doughnuts on a square of parchment paper that is slightly bigger than the doughnut. Once you transfer to the oil, carefully remove the parchment paper with tongs.
I hope you will find this information helpful. Let us know if it works for you.
Happy baking!
Carol

Joe | Reply

For the mashed potatoes, are they just boiled and mashed or do you add milk, butter etc?

Red Star Yeast | Reply

Hi Joe,
Just plain potatoes – no added milk or butter.
Happy baking!
Carol

Phyllis Denning | Reply

5 stars
This is the recipe that my mom made when I was growing up. BEST EVER! The only difference is adding a little cornstarch to the frosting to prevent it from melting in the Kansas heat. Making long johns from this recipe is great also..adding a little maple flavoring to the frosting makes them perfect.

Tiffany | Reply

5 stars
Do you use instant mashed potatoes or real mashed potatoes?

Red Star Yeast | Reply

Hi Tiffany,
Real mashed potatoes are used, but you could try making them instant potatoes. Just keep an eye on the dough as you mix it — it may need less liquid if the instant potatoes have more moisture.
Happy baking!
Carol

Paulette Dickson Mason | Reply

These are the best donuts I ever ate. We used to get them in Brownfield, Texas when I was a teenager. I am so thrilled to find the recipe and try them.

David B. | Reply

Paulette, the donuts from the Spudnut were absolutely the best. Great memories with my grandmother there.

Robert V. | Reply

Hi, what kind of oil is used (soybean, canola, etc)? thanks!! got allergies.

Red Star Yeast | Reply

Hi Robert,
Typically vegetable or canola oil is used. However, you can substitute in an oil that works with your allergies as long as the oil works well in frying temperatures.
Happy baking!
Carol

Madonna | Reply

donuts need the very best quality shortening money can buy,not a liquid oil.
Makes the Spudnut light as won’t soak up a ton of oil in the donut.

Red Star Yeast |

This recipe uses shortening in the dough and oil for frying.

Jenny | Reply

5 stars
OMG They’re so fluffy!

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