Monday, June 15, 2009

Spudnut Recipe

Years ago a lady in my neighborhood named Neola was the most incredible down home cook in five counties. She grew up in southern Idaho and had the best old fashioned recipes you ever tasted. While I was teenager, Neola brought my friends and me into her kitchen and shared how to make her food and made copies of her recipes for each of us. I got my amazing sugar cookie recipe from her--and you will pry it from my cold, dead hands. Neola and her husband, Jay, had a profound impact on the youth in our neighborhood, spending their time with us and showing us they cared. There's a whole generation of kids that grew up better because of them. Thanks for everything.

Neola's Spudnuts

1/2 cup plus 2 tbl sugar
1/2 cup shortening, melted
1 tbl salt
4 eggs beaten
2 cups mashed potatoes
7 pkgs yeast (5 tbl plus 1 tsp)
1/2 tsp nutmeg or cinnamon
1 quart milk
3/4 cup lukewarm water

Scald milk and add remaining ingredients except yeast and cool until lukewarm. Dissolve yeast in water, add to milk. Add enough flour to make a heavy dough. Let rise until doubled. Roll out on floured surface and cut into shapes, allow to rise again. It's best to raise cut spudnuts on greased wax paper so that you can slid a thin spatula under and slip into fat. Fry in hot fat until done. Glaze or frost as desired.

My Notes:
*I add in the shortening after scalding the milk which melts it.
*Scalding means to bring the milk up until almost boiling, watch for tiny bubbles around the edge of the saucepan.
*Add the eggs, shortening, sugar, salt, and milk, mix together. THEN add the yeast, and then the flour.
*"Enough flour" usually means between 10-15 cups, depending on the flour.
*"Heavy dough" means a little lighter than sweet roll dough. You don't want to put in so much flour that you have bread dough on your hands. I generally put in enough to make it not quite sticky.
*I have a 6 quart Kitchenaid Pro. That is the only possible way you're going to be able to use a stand mixer, and even then it's taxing on the machine.
*Traditionally, these are cut into bar shapes, but you can use donut shapes or whatever.
*When she says greased, she means to smear the wax paper with either shortening or butter. Cooking spray does not cut it, I've tried. Cut out the shapes and put on wax paper lined trays if you don't have a long counter top on which to lay out the spudnuts.
*Don't use Canola oil to fry, use shortening, peanut or other high smoke point oil.
*Fry at about 350 degrees.
*Plain mashed russet potatoes, no milk/butter, etc. Cook them well and mash/whip till smooth or your spudnuts will have potato lumps.
*I have to halve the dough to raise in two different containers.
*The large amount of yeast means that the dough rises very quickly, probably about 30 minutes, keep an eye on it.
*To slow down the rise of the cut shapes while you fry, refrigerate the trays. this also makes it easier to remove the spudnuts from the wax paper (try turning it upside down and peeling off the paper if they're sticking too much.)

*This makes a LUDICROUS amount of spudnuts--around SIX DOZEN. I always mean to halve the recipe and always forget. Someone should try to halve it. Maybe you?


Chief Momma said...

Too bad I'm not working with you anymore because I know for a fact I'd make you make these for me. These look delicious, especially for a prego woman at 2:24 am.

wendysue said...

The words "Hot Fat" makes my mouth water.

Brinestone said...

When you say you add everything but the yeast, does that include some flour too? You talk about adding the flour later, so I assume you add everything but flour and yeast.

I'm totally making these, and I'll try halving. Oh, and have you ever tried making these with instant mashed potatoes so that you completely avoid lumps?

Kim said...

My Father-in-law LOVES Spudnuts. He grew up in Logan, and still talks about getting warm spudnuts here. I am going to take this recipe and make these for him.

Kaerlig said...

This recipe sounds intense. I don't have a mixer. How about you have a spudnuts party and I come eat?

La Yen said...

I don't want your sugar cookie recipe. So there.

Azúcar said...

Kaerlig, you don't need a mixer, just biceps and triceps--and I know you've got those. Use the biggest bowl you have. And maybe we'll have some at our housewarming party!

Kim - if you have the choice, fry them where your father-in-law will be eating them, they're insanely good while hot.

Brinestone - I updated the notes.

La Yen- You don't know that you do, but you do.

april~living the sweet life said...

Those look quite delicious. Time to get out my fry daddy

{Erica} said...

Sooo...when I make the mashed pot's for this do I make them the way I make them (butter, cream and salt) or just mash up boiled potatoes?

Azúcar said...

Just mash up boiled potatoes, no butter/milk, it will throw off the ratios.

tarable said...

Thank you, thank you! I want to make them very soon but it's very hot down in Arizona and our air conditioner is on the fritz. So I might hold off a little while, but not long.

Rebecca said...

Thank you for posting the recipe! I've been drooling over that picture in your last post for a few days now. =)

Veeda said...

I have never heard of spudnuts till you mentioned them on your blog. they look tasty and delicious and I need to make them a.s.a.p.

Anonymous said...

yummy! Looks so good!

Ryan and Susie said...

If I was half the chef you are I might try these but since I'm not I'm going to mooch off you the next time you make them...that is if you offer :) I have a cake on my blog that you might appreciate. Even I was astounded by the detail (because I really don't bake much) and the fact that this girl made this in her home, like you, amazes me even more.

{erica} said...

That's what I thought...but wanted to make sure.

THANKS! can't wait to try this!

Shawn said...

Looks melt in your mouth good!

ray-ray says said...


Fathers Day is going to be awesome.

And, I too, have an amazing sugar cookie recipe that puts all others to shame. It peaks my interest on knowing what's in yours.

I have pissed off plenty of people who have asked for the recipe and have been--kindly--denied access to it.

Vanessa said...

holy moly I need them now...stupid diet...we will see how long it lasts after reading this post

Camille said...

Just checked out your blog... was warmly welcomed by this amazing picture! Thanks for the recipe, but let me know when you open your own bakery - would love to come for a taste test! :)

Anonymous said...

Totally not being rude or mean here, but I am really curious, why is it that you won't share this recipe? I have always been happy to share any of my recipes because then I know I will be able to get another copy if a lose it. Plus, I guess I just don't understand why sharing them would be a negative thing for me. Please help me understand.

Azúcar said...

It's a fair question, Wildchild.

One of my not so secret desires is to possibly open a little bake shop one day. It may never happen, but if it does, little places like that sometimes guard their secret recipes. As a consequence, I've developed my own and kept some handed-down recipes in a secret stash. I make digital back up copies of recipes that are important to me so I don't lose analog versions.

On the flip side, I do share plenty of recipes with family, friends, and bloglandia. There are just some recipes that are a little too private to share.

Geo said...

I too have my deeply personal recipes . . .

Anonymous said...

That makes sense! And from what I have seen of your talent, that seems like an absolute possibility!

Andrea said...

Will you share your glaze recipe please?

Azúcar said...

My glaze recipe is a little sparse on the step by step. Take about 6 cups of powdered sugar (maybe more) and put into a bowl. Add a little milk. Maybe 1/4 cup. A pinch of salt. Maybe 1/4 tsp. About 1 tablespoon of karo syrup. A couple drops of vanilla. Mix until thickish-thin, would coat a spoon nicely. You don't want it like pudding. More like the consistency of a yogurt smoothie. Taste it. If it doesn't taste good add salt or vanilla or more sugar.

I let the spudnut drain for a few seconds and then dunk in the frosting. A chopstick is useful to turn them in the hot fat, and a chopstick is useful to turn and drain them in the glaze. Just don't use the same chopstick to do both. Make sure the spudnuts are still warm when you glaze them. Then set on a cooling rack to drain extra glaze and allow to it to set.

Kim said...

After having this bookmarked for over a year, I finally got around to making these last weekend. I thought I was all smart quartering the recipe to avoid leftovers but the household demanded I make them again the very next night, so . . .

I'm making these with my class for our Halloween party next week (because I'm not above bribing my students to say things like "You're the best teacher ever" and "I wish you were my mom".)

I had trouble with the cut shapes sticking to the wax paper no matter how much I greased it so I ended up greasing and flouring the paper and that worked out quite well.

Thanks for the recipe! You are heralded as a saint in our house (and probably the neighbors' too!).

Pamela said...

I am acutally making your spud nuts recipe today for a little party I am having. Evening. After pain stakingly taking notes...I am headed to the store for a few ingredients. Question: when do I add the potatoes? When I add the eggs, sugar, salt milk etc? I really want them to turn out. Any additional notes on potatoes would be appreciated. thanks!