Doughnuts, Raised Potato (Spudnuts)

(from cscnfa’s recipe box)

The number of servings depends on the size of your doughnut cutter.

Categories: Breads Muffins & Rolls, not tried


  • 1 cup milk (even skim is fine)
  • 1/2 cup white vegetable shortening
  • 1/2 cup light corn syrup
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 large egg fork beaten
  • 1 tbsp. active dry yeast
  • 1/2 cup warm water
  • 1/2 cup prepared plain mashed potatoes cooled (potatoes may be also made from instant mashed potatoes)
  • 1/2 cup water
  • 4 to 5 cups all purpose flour, extra flour for the board
  • Oil to fry


  1. Heat milk with shortening, sugar and salt just to melt shortening. Cool to lukewarm.

  2. Add yeast that has been dissolved in the water until foamy; then add the egg, potatoes, and the 1/2 cup water. Beat in flour gradually by hand to form a stiff pliable dough that leaves the sides of the bowl. Knead smooth and elastic. Cover and let rise triple in volume in a warm place.

  3. Gently punch down and roll out on a lightly floured surface about 1/2" thick. Cut with standard doughnut cuter. Let doughnuts rise 1 hour.

  4. Fry in deep hot oil, cooking until golden and done. Drain on paper.

  5. Dip in prepared glaze while hot and set doughnuts on rack to cool. Have some toweling under the rack to catch some of the dripping glaze.

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