Wake Up to Potato Doughnut Magic
I’ll never forget that crisp October morning when I decided to swap my usual blueberry muffins for something a little more…unexpected. I’d just pulled a warm batch of mashed russets from the fridge (leftovers from last night’s simple roasted potatoes) and stared at them, half-joking, “Could these become breakfast donuts?” My inner food nerd was curious, and my sweet tooth was pressuring me—so why not give potato donuts a whirl?
Admittedly, I raised a skeptical eyebrow (potatoes in a donut? Really?), but within minutes of frying, my kitchen smelled like the county fair—minus the sticky funnel cake aftermath. And when I sank my teeth into that pillowy, melt-in-your-mouth Spudnut, well, let’s just say I was hooked (my kids demanded seconds before even boarding the school bus). There’s comfort, and then there’s this cozy, craveable twist on a classic.
Why You’ll Love These Spudnuts Potato Donuts
- Pillowy-soft crumb that stays fresh for days (thanks to that sneaky potato starch magic).
- Golden, crispy edges for flirting with that perfect crunch.
- Simple pantry ingredients you probably already have on hand.
- Fried in under 10 minutes per batch—no all-day commitment.
- Switch it up: classic sugar dusting or a dreamy vanilla glaze.
- Perfect for weekend brunch, after-school snacks, or a cheeky midnight treat.
- Family-friendly: kids love rolling, shaping, and, of course, tasting.
Ingredient Notes
- Russet or Idaho potatoes (1 cup, about 1 large): The flakiest texture gives the lightest crumb. If yours seem watery, just drain off the extra liquid—nobody wants a soggy dough.
- Instant yeast (2¼ tsp): One packet will get these donuts nice and airy. If you’re using active dry yeast, let it bloom a bit longer—around 10–15 minutes.
- Warm milk (½ cup at about 110°F): Whole milk gives richness, but oat or almond milk work in a pinch (dairy-free friends, unite!).
- Granulated sugar (¼ cup + extra for dusting): Sweet, but not crazy-sweet—balance is key. Feel free to swap part of it for coconut sugar if you like that deeper flavor.
- Eggs (2 large, room temp): They add fluffiness and help the dough bind. Cold eggs straight from the fridge can slow your rise.
- Unsalted butter (¼ cup, softened): European-style gives extra richness, but regular works just fine. For dairy-free, coconut oil is your buddy (flavor note: you’ll get a slight coconut hint).
- Sea salt (1 tsp): Don’t skip it—salt brings out all the cozy flavors.
- All-purpose flour (4 cups + more for dusting): King Arthur or Bob’s Red Mill are my go-tos. If you’re gluten-free, a 1:1 blend plus an extra tablespoon of potato starch usually does the trick.
- Oil for frying: Go neutral—vegetable, canola, or sunflower oil, all with a high smoke point.
- Glaze (optional): 2 cups powdered sugar + 3 Tbsp milk (or water) + 1 tsp vanilla. Easy-peasy and oh-so-dreamy.
Directions
- Activate the yeast: In a small bowl, whisk warm milk, 1 Tbsp of sugar (from the ¼ cup), and the yeast. Let it sit for 5–10 minutes until it’s foamy and smells slightly bready—this bloom means your yeast is ready to party.
- Mix the potato batter: In a large bowl, stir together your mashed potatoes, the remaining sugar, eggs, and softened butter. Don’t worry about every last lump—trust me, a few flecks of potato make these donuts extra cozy.
- Combine dry and wet: Sprinkle in the salt and half the flour, then pour in that bubbly yeast mix. Stir gently, then gradually add the rest of the flour until you have a shaggy, slightly sticky dough.
- Knead to perfection: Turn the dough onto a lightly floured surface. Knead for about 6–8 minutes until it’s soft, stretchy, and only a tad tacky (you want it to stick just a bit—hello, potato starch!). If it’s too sticky, dust with a teaspoon or two more flour.
- First rise: Lightly oil a clean bowl, tuck in your dough ball, and cover with a damp cloth or plastic wrap. Pop it in a warm spot (I sometimes preheat my oven to 200°F, then turn it off before sliding the dough in). Let it double in size—about 1 hour.
- Shape your donuts: Gently deflate the dough, roll it out to about ½-inch thickness, and grab your donut cutter (or two round cutters—juice jar lids work in a pinch). Place shapes on a parchment-lined baking sheet, leaving a bit of wiggle room for the second rise.
- Second rise: Cover loosely with a tea towel and let them rest for another 20–25 minutes, until puffy but not ballooned.
- Heat the oil: In a heavy pot or Dutch oven, heat about 2 inches of oil to 350°F. Use a candy thermometer if you have one (no joke—it’s a game-changer).
- Fry in batches: Carefully lower 2–3 donuts into the hot oil (don’t crowd!). Fry about 1–2 minutes per side until golden brown. Scoop them out with a slotted spoon and let them drain on a wire rack or paper towels.
- Glaze or dust: While they’re still warm, dunk in your vanilla glaze or give them a quick toss in granulated sugar. Let them sit a minute to set, then flip and coat the other side.
Pro tip: Keep an eye on oil temperature—if it dips too low, donuts soak up extra grease; if it spikes, they brown too fast. Steady at 350°F is your sweet spot!
Variations & Flavor Twists
- Cinnamon Sugar Classic: Swap plain sugar dusting for cinnamon sugar (1/2 cup sugar + 1 tsp cinnamon) for that old-school vibe.
- Chocolate Dunk: Melt dark or milk chocolate, dip cooled Spudnuts, and sprinkle with chopped nuts or sea salt.
- Savory Herb: Skip the sugar—toss warm donuts in garlic-parsley seasoning or everything bagel seasoning (yes, really!).
- Lemon-Zest Glaze: Stir in 1 tsp fresh lemon zest and 1 Tbsp juice to the powdered sugar mix for a bright, tangy finish.
- Sweet Potato Swap: Use 1 cup mashed sweet potatoes for a gorgeous orange hue and a slightly sweeter profile—hello, fall vibes!
- Vegan Version: Coconut oil instead of butter, plus flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg).
Storage & Reheating Tips
These Spudnuts are best enjoyed fresh, but I get it—life happens. Store cooled donuts in an airtight container at room temperature for up to 2 days (layer with parchment so they don’t stick). For longer stints, flash-freeze on a tray, then tuck into a freezer bag—good for up to a month. To revive, pop frozen donuts in a 350°F oven for 5–7 minutes, or zap a single one in the microwave for about 15 seconds. If you’d rather prep ahead, let the dough finish its first rise, then refrigerate overnight. In the morning, shape, rise, and fry—dreamy weekend start, right?
Let’s Chat!
Thank you so much for hanging out in my kitchen today! If you give these Spudnuts Potato Donuts a try, drop a comment below (or share a photo on Instagram—I’m always scrolling for cozy donut shots). Questions, tweaks, or wild flavor ideas? Lay ’em on me! Happy frying, my friends, and here’s to many more warm, comforting breakfasts together. 😊
Spudnuts Potato Donuts
Ingredients
- 1 cup mashed russet potatoes flaky texture is key
- 2¼ teaspoons instant yeast 1 packet
- ½ cup whole milk warmed to about 110°F
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup unsalted butter softened
- 1 teaspoon fine sea salt
- 4 cups all-purpose flour
- Oil for frying
- 2 cups powdered sugar sifted
Instructions
- Whisk warm milk, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy.
- Stir mashed potato, eggs, and softened butter until mostly smooth.
- Add the yeast mixture and flour-salt blend to the potato mix. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead 6–8 minutes until soft and slightly tacky.
- Let dough rise in a warm spot for about 1 hour, until doubled in size.
- Roll out dough to ½-inch thickness and cut with a donut cutter. Place on a parchment-lined tray.
- Cover and let dough rest for 20–25 minutes until slightly puffy.
- Warm oil to 350°F in a heavy pot.
- Fry donuts in batches until golden on both sides. Drain on paper towels.
- Dip warm donuts in glaze or sugar for coating.
