Food Articles


Spudnut Donut Recipe

March 20, 2013


INGREDIENTS1 large russet potato (about 10 oz.), peeled and cut into 1? pieces
2 cups (9 oz.) all-purpose flour, sifted, plus more for dusting
1½ tsp. baking powder
1½ tsp. kosher salt
1 tsp. freshly ground black pepper
½ tsp. ground mace
1 cup sugar
2 eggs, lightly beaten
¼ cup milk
2 tbsp. unsalted butter, melted
1 tsp. grated lemon zest
Canola oil, for frying

INSTRUCTIONS1. Boil potato pieces in a 2-qt. pan of salted water until tender, 18 to 20 minutes. Drain; pass through a ricer into a bowl. Whisk flour, powder, ¾ tsp. salt, ¼ tsp. pepper, and mace in a bowl; set aside. Combine potato, ? cup sugar, eggs, milk, butter, and zest in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With motor running, slowly add dry ingredients and mix. Let dough rest 10 minutes.

2. Combine remaining salt, pepper, and sugar in a bowl; set aside. Heat 2? oil in a 6-qt. pan until a deep-fry thermometer reads 370° On a lightly floured surface, using your hands, pat dough into a 10? round about... Get the recipe >>

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