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  Yeast 2 Tablespoon
  Warm water 1⁄2 Cup (8 tbs)
  Mashed potato 1 Cup (16 tbs) (Hot)
  Butter/Margarine 4 Tablespoon
  Warm milk 1 1⁄2 Cup (24 tbs)
  Honey 4 Tablespoon
  Eggs 2
  Salt 2 Teaspoon
  Nutmeg 3⁄4 Teaspoon
  Cinnamon 3⁄4 Teaspoon
  Whole wheat flour 3 1⁄2 Cup (56 tbs)
  All-purpose flour 3 1⁄2 Cup (56 tbs)
  Cooking oil 1 Cup (16 tbs) (For Frying)
  Glaze 1 Tablespoon

In a small bowl, combine yeast and warm water.
Let activate.
Combine mashed potatoes, butter or margarine, milk, honey, and eggs in Bosch bowl.
Stir in yeast.
Add salt, nutmeg, cinnamon, and 3 cups of each flour.
Knead 12 minutes.
Add remaining flour until dough cleans the sides of the bowl.
Cover, and let rise 1 hour.
Turn out dough onto a lightly oiled surface, and roll out to just under 1/2 inch thickness.
Cut with a doughnut cutter.
(For a larger doughnut, open both ends of a tuna can, and use to cut the outer circle.
Use a vanilla bottle lid to cut the hole.)
Place doughnuts on a muslin dish towel which has been lightly dusted with flour.
Let rise 30 minutes.
Gently lift off doughnuts, and lower into hot 350° oil.
Fry until brown, and then turn.
Drain on paper toweling.
Dip hot doughnuts into Glaze, and drain.

Recipe Summary

Side Dish

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