Back in the 1950s there was a chain of popular donut shops called Spudnuts across the country that used potatoes in their products, and now you can recreate these tasty treats with this gluten-free Spudnut recipe. The addition of potatoes to the ingredients makes the doughnuts lighter than the traditional variety. Once you taste these light treats, you'll be anxious to make them part of your gluten-free meal plans.
Gluten-Free Spudnut Recipe
Making any kind of doughnuts is a bit labor-intensive, but nothing can duplicate the taste of a warm, freshly fried piece of dough, delicately seasoned with cinnamon and topped with a sweetness that melts in your mouth. To transform this gluten-free Spudnut recipe into the original version, just substitute the rice flour with regular all-purpose flour, just as you would if baking with rice flour or in converting other rice flour recipes.
Ingredients
- 3 eggs
- 3/4 cup sugar
- 3 tablespoons room temperature shortening
- 1 teaspoon vanilla
- 1 cup hot water (omit if using real mashed potatoes)
- 1 1/2 cups instant mashed potato flakes or 1 1/4 cups cooked mashed potatoes
- 2 cups rice flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
Directions
- In a large mixing bowl, beat eggs well with an electric mixer.
- Slowly add sugar and beat until the mixture thickens and turns pale yellow.
- Add vanilla and shortening and beat well.
- In another bowl, sift or whisk together rice flour, baking powder and cinnamon and set aside.
- If using instant mashed potatoes, mix the flakes with the hot water and stir until smooth.
- Blend together egg and potato mixtures.
- Gradually add dry ingredients and mix with a sturdy wooden spoon until a ball forms.
- Tightly wrap the dough in plastic wrap and chill for at least two hours.
- Fill a heavy pot or deep fryer half full with cooking oil and heat to a minimum of 375F degrees.
- On a lightly floured pastry board, counter or heavy duty waxed or parchment paper, roll out chilled dough into a disc about a third inch thick.
- Use a doughnut cutter or sharp knife to form doughnuts or cut the dough into preferred shapes.
- Slowly and carefully add the dough to the hot oil and avoid overcrowding.
- Fry the doughnut between two and three minutes until they are lightly browned and start to rise to the top of the oil.
- Use a well-slotted spoon or spider to remove the doughnuts and let them drain on a paper towel lined plate or cookie sheet or on cooling racks.
- While the doughnuts are still warm, sprinkle them with powdered sugar, cinnamon sugar or the topping of your choice.
- Doughnuts will keep for several days in an airtight container but try to eat them right away as they quickly lose their fresh taste.
Spudnut History
The original formula for Spudnuts can be traced back to a German folk recipe. They were introduced to America in the mid-1900s and the recipe was first published around 1938. The original chain no longer exists, although a few independent Spudnut stores are scattered across the country.
Doughnut Dos and Don'ts
Make sure your doughnut frying oil is always at a minimum 375F degrees, even if this means waiting for the oil to come back up to temperature between batches. Cooler oil will absorb into the doughnuts and make them greasy. Don't make the doughnuts too big, as they will brown on the outside before the inside is done and you'll end up with a mouthful of uncooked dough. Experiment with different toppings and try adding a smidgen of nutmeg to the dough to accentuate the cinnamon flavor. Although doughnuts are frequently paired with hot coffee, they are equally delicious with a glass of cold milk.
