Spudnuts™                     Click Here To Print


(Makes about 30 Spudnuts™)

2 1/8 cups warm water (100 – 110 degrees)
2 Tablespoons dry instant yeast
Pinch of Sugar
6 cups Spudnut™  Mix
Extra Spudnut™ Mix as needed
Parchment paper or waxed paper cut into 30 – 4” squares
4 ½ cups powdered sugar
¾ cup hot water
2 drops vanilla extract
In a large mixing bowl add water, yeast and a pinch of sugar. Gently stir, cover and let stand for 5-8 minutes or until foamy.
Add Spudnut™ Donut Mix to the yeast mixture. Blend together for 5 minutes. If using an electric mixer, use the dough hooks. Constantly scrape sides of bowl. Add extra Spudnut™ Mix if needed (1 Tablespoon at a time). Blend again for 5 more minutes until smooth and elastic. Ideal Temperature is 82 degrees.
Turn dough into a lightly greased bowl. Cover with a towel or plastic wrap. Let rise for 1 hour. While dough is rising, cut waxed/parchment paper into 30 – 4” squares.
Punch dough down. Spray counter with cooking oil. Turn dough onto greased counter. Divide dough in half. Roll each half of dough to ½” thickness. Let rolled dough rest for 3 minutes. Cut with a floured donut cutter. Press down in the middle of the donut cutter so the center hole makes a clean cut. Remove dough from center cut. Flour donut cutter before each new cut. Gently place Spudnuts™ on the 4” square waxed paper pieces. Place them on large cookie sheet pans. Cover. Let rise until very light and fluffy. (45-60 minutes) Repeat the above steps with the rest of the dough…roll to ½” thickness, let dough rest 3 minutes.
While Spudnuts™ are rising make glaze. In a large mixing bowl add powdered sugar, hot water and vanilla extract. Mix until smooth. Set aside.
While Spudnuts™ are rising prepare oil. Heat olive oil or vegetable oil to 375-380 degrees. (If oil is smoking, it is too hot! Use a cooking thermometer.) Make sure the oil doesn’t cool down while you are frying. Check oil temperature often. Carefully add 1-2 Spudnuts™ and fry about 30-40 seconds until golden brown. Use long wooden sticks to turn and then fry about 30-40 seconds on the other side. Use the long wooden sticks to remove the fried Spudnuts™ and place on paper towels to cool.
Using the long wooden sticks again, gently place the fried Spudnut™ into the glaze. Turn over. Pull our glazed donut and let rest on a cookie sheet or waxed paper while the glaze runs down the sides.
Serve and enjoy while fresh and warm.