Amanda Martinez – one of our Facebook Friends – took advantage of our last Watcha Want Wednesday to ask for a Spudnut clone recipe. Now, we’d never heard of a Spudnut before, but a little research turned up not only the original recipe, but some awfully nice people. Chef Bari provided a recipe for original spudnuts that was blessed by one of the original owners’ daughter, and we found it to be absolutely delicious!
Spudnuts are (for the uninitiated) a soft, springy, yeast-raised donut, made with potato flour which helps create a moist, slightly yellow interior. Rolled in sugar, these small gems are really addictive!
The original recipe can be found here. Main credit for this recipe really does belong to Chef Bari, since we merely modified the liquid in the recipe for yeast risen items and simplified the mixing/rising procedure for the home cook. Please note that the picture we link to is also the property of Chef Bari.
Make sure to thank Chef Bari, if we were able to bring back some childhood memories!
Please note this must be served absolutely fresh – even a few hours old, and the result will be disappointing.
2 c room temperature milk or dairy free substitute
3 Tablespoon butter or dairy free margarine, melted and cooled
1/4 c sugar
1 tsp salt
2 packages yeast (4 1/2 tsp)
1 large egg, room temperature
2 1/2 c (10oz or 283.5g) Better Batter gluten free flour
1/2 c potato flour (note potato starch will NOT work here. Please ensure you use potato FLOUR!)
oil for frying
sugar for dipping
In the bowl of your stand mixer (Kitchenaid), combine the milk, butter, sugar, yeast, salt, and egg. With your paddle attachment, blend on low speed until well combined. Add Better Batter gluten free flour, and potato flour. Beat on high speed for 4 minutes, until dough comes together and leaves the sides of the bowl.
Dough will be slightly sticky/tacky and springy – sort of like a sticky playdough! Cover bowl with plastic wrap and set aside for at least an hour (up to overnight at cool temperatures if desired, or up to an hour and a half at room temperature to 100 degrees)
Lightly flour a rolling surface, with about a tablespoon of extra gluten free flour. Roll surface of dough in the flour until the surface is no longer tacky. Lightly flour the surface of the rolling area again and roll dough out to about 1/2 inch thick – dough will be springy.
Cut into 3 inch circles or squares – or be creative. You may use scraps to roll out more donuts, but do not re-flour. Allow to rest for an additional 15-30 minutes.
Heat oil to 350 degrees. These donuts are best deep fried but may be fried in oil of a depth of no less than 1/2 inch. Fry donuts a few at a time – leaving at least 1/2 inch between them, until the bottom half is golden and slightly puffed – flip gently and continue to fry until the donut is completely golden and puffed – the donut should more than double in size.
Remove from oil to paper towel to drain for about 10 seconds, then roll in powdered sugar. Allow to cool completely on a rack to avoid a soggy interior.