Thursday, August 25, 2011

Original Spudnuts Doughnuts!

My mom grew up in West Seattle and she fondly remembers "Spudnuts". She was on a facebook page about remembering West Seattle and she brought them up and was lucky enough to find someone whose dad was very close with the owner of several of these franchises. She was able to retrieve the original recipe from her dad's paperwork. THANK YOU MELODY!!

This recipe makes about 4 dozen doughnuts

Recipe is easily halved if you dont need alot LOL, which is what I did for the first batch.
4 cups milk(I used 2 %)
1 cup shortening( I think next time I would use butter flavor shortening)
1 cup sugar
1 cup mashed potatoes
1 cup warm water(I used the potato water)
2 packets yeast(4 1/2 tsps)
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
4 eggs, lightly beaten
1 TB salt
12+ cups flour

Bring Milk and shortening to a boil over medium heat, stir often, taking care not to burn the milk.
Remove from heat as soon as shortening is melted and milk just begins to boil.
Cool Completely.

Add sugar and mashed potatoes to the cooled milk, stir well and set aside.

Dissolve yeast in warm water and add in soda, powder and vanilla.
Let it set until very foamy, about 30 minutes.

Add in eggs and salt mix well then add in milk mixture.

Add in flour 1 cup at a time, mixing well after each addition, until you have a nice dough that holds together. It will be sticky but not so sticky you cant work with it. Remember the flour measurement is + or - , it all depends on your flour, if it was sifted, if it had settled ETC so add carefully.
(I switched to the dough hook about 2/3 way through the flour addition)

Allow to rise until doubled.

Roll and cut to shape( I didnt have a real doughnut cutter so I improvised LOL) and allow to rise again.

Heat oil to 375 and fry each doughnut until golden brown. A good minute on each side depending on the thickness of your doughnut.

Drain on wire racks with paper towels under them.

1 cup sifted powdered sugar
1-2 TB warm water
1/2 tsp vanilla
Combine all until desired consistency(the original is pretty thin I believe) and dip still warm doughnuts to cover.

Just to see what happened I baked a batch of them at 375 for 15 minutes....they turned out pretty darn tasty!!


1 comment:

  1. I loved the Spudnuts when I was a kid... They seemed to be everywhere in the '50's... My maternal grandma lived in Omak, WA and I spent a LOT of time with her, ergo, lots of spudnuts.