If my grandma’s spud nuts sound like something with potatoes in them you’re absolutely right. I can’t even believe this recipe is real and I couldn’t be more excited to share with you because it is so delicious!
Have you ever had leftover mashed potatoes and didn’t know what else to do with them? Well your prayers have been answered with this sweet dessert recipe!
Once again rummaging through my grandma’s gazillion recipes and came across this “Spud Nuts” recipe. I was instantly intrigued. Come to find out THEY’RE DOUGHNUTS! The dough is sort of similar to that of brioche dough in texture so I knew they’d come out pillowy and soft. I’m so happy to share this recipe of hers with you!
What Ingredients & Equipment Do I Need For This Recipe?
- Whole Milk– You can use a dairy free option as well!
- Granulated Sugar
- Egg Yolk– Save the whites for another dessert like my Candied Cinnamon Pecans
- All-Purpose Flour
- Kosher Salt
- Instant or Active Dry Yeast– I like to buy my yeast in bulk but if you only buy packets of yeast you can use a full one just note that the rising time will be a bit faster.
- Mashed Potatoes– The star of the show! You can use leftover mashed potatoes or fresh ones, just make sure they are cool so they don’t cook the egg yolk while the dough is mixing. If you’re making them just for the recipe, it’s about 2 medium potatoes.
- Extra Sugar for Coating– You can also use a mixture of cinnamon and sugar.
- Set of Measuring Cups and Spoons (Liquid too) OR Digital Kitchen Scale if using Metric
- Stand Mixer– This recipe can be made without one but as most bread recipes do take some TLC to be made.
- Bowl Scraper– My #1 favorite kitchen tool. Used to make sure all of the sides of the bowl are realllly scraped.
- *If putting in fridge– Close-able Container– Make sure this is 2x the size of the dough as it will rise in the fridge. You can let the dough rest right after making and fry. I’ve done both options and there really isn’t a difference.
- Rolling Pin– Or a wine bottle! Just something to roll the dough out.
- 1″ Biscuit Cutter or Shot Glass– I don’t have a set of biscuit cutters (I probably should lol) so I used a shot glass and it worked great.
- Small or Medium Pot– For the oil, if you decide to go this route.
- Candy Thermometer– This is my go-to for deep frying. It helps to keep a running temperature rather than sticking in your instant read every 3 minutes.
My Kinda Professional Tips For Grandma’s Spud Nuts
- Roll the dough out pretty thin. This dough can also be rolled again but I wouldn’t go more than that.
- Let the mashed potatoes cool completely before using in the dough. I usually let them chill for at least 2 hours in the fridge, That is, if you’re making them just for this recipe.
- Heat the fryer oil slowly. I know that hot oil can be intimidating but if you go slow things will go a lot more smoothly.
- If hot oil just isn’t your thing, you can out them in the air fryer or your oven! Not quite the same in texture but equally delicious. I suggest 375° F for 6 minutes brush with butter and roll in sugar and enjoy!
- These spud nuts will keep at room temperature for 1 day.
Grandma’s Spud nuts
- Set of Measuring Cups & Spoons (Liquid Too) OR Digital Kitchen Scale if using metric
- Stand Mixer
- Bowl Scraper
- Rolling Pin
- 1" Biscuit Cutter or Shot Glass
- Mediuml Pot
- Candy Thermometer
- 1/2 Cup Milk of Choice, warm (170 ml)
- 2 Tbl Granulated Sugar (20 g)
- 1 Large Egg Yolk
- 1 1/2 Cup All-Purpose Flour (170 g)
- 2 tsp Active or Instant Yeast
- pinch Kosher Salt
- 1 Cup Mashed Potatoes (250 g)
Vegetable Oil for Deep Frying
- Combine together the milk and yeast in the bowl of the mixer and let bloom for 5 minutes.
- Add the remaining ingredients except the mashed potatoes and mix on low with dough hook until a dough starts to form.
- Add the mashed potatoes about 1/4 cup at a time and continue to mix on medium for 10 minutes.
- At this point, either let the dough proof in the bowl of the mixer with a towel over top until doubled (about an hour) or place the dough in the close-able container and keep in the fridge for 6-24 hours.
- While the dough is proofing, bring the oil in the medium pot to 350-375° F (177-190° C).
- Sprinkle your work surface with flour and roll out the dough to about 1/4" thick. Cut out the doughnuts and place into the oil for about 45 seconds-1 minute on each side. Or until each side is golden brown.
- Remove from the hot oil with a slotted spoon and place onto a paper towel to help soak up some oil. Roll in 1/2 cup extra sugar to finish & enjoy!
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