Homemade Spudnuts and Glaze Recipe

If you are a donut fan, you have to make these Homemade Spudnuts with Glaze. They are so soft, and full of flavor. I love the homemade chocolate glaze we dipped ours in. They are so easy to make, and taste delicious. You will never eat a donut the same, ever again after eating these. They set the bar pretty high.

Two of our sisters, Camille and Kristen, both worked at a doughnut shop in high school.  Our close family friends owned a Daylight Donuts so Camille and Kristen went to work.
I was too young to have a job, but remember thinking how they had one of the greatest jobs of all time.  They got to bring home all of the leftover doughnuts at the end of the day.
Our family finally got to the point where we started getting a little sick of having doughnuts so frequently, so we would hand them out to our neighbors.
We had quite the fan club. It still broke my heart a little giving those scrumptious doughnuts away.
I still love a good doughnut every now and then, especially if it smothered in chocolate. I don’t know if there is anything better than a fresh, hot spudnut.
I hate to admit this, but my darling husband was the one who actually made these.  He knows the way to my hungry, pregnant heart. He was up early making dough, letting it rise and cutting out the doughnuts.
How did I get so lucky?

We made a glaze as well as chocolate frosting for our spudnuts, but you could try just about any topping you like.

how to make homemade spudnuts and glaze

Step 1: In a large bowl, mix the sugar, shortening, baking soda, baking powder, vanilla, warm potato water (water that potatoes have been boiled in), and mashed potatoes.

In a smaller separate bowl, combine the yeast with hot milk (I microwaved mine for about 2 minutes), then stir in the yeast. Stir until foamy.

Let it sit for about 10 minutes. Add it to the larger bowl, that has been mixed and well combined.

Step 2: Mix until well combined. I used a wooden spoon to mix it all together.

Step 3: Let the mixture set for about 30 minutes or until it’s a little foamy with bubbles all around the edges.

Step 4: Once foamy, add the beaten eggs, salt, and flour.

To beat my eggs, I used a whisk, but you could also use a hand mixer, or other electronic mixer.

Step 5: Knead the dough with your hands until well combined.

Step 6: Once kneaded, let rise until double in size (about an hour).

Step 7: Roll out about 3/4″ thick, cut as for doughnuts (we used two different sizes of circle cookie cutters).

Step 8: Let rise until double in size.

Step 9: Cook in hot vegetable oil, flipping when one side is golden.

Step 10: While still hot dip in glaze.

How to make the glaze:

Step 1: In a medium bowl, whisk together powdered sugar and cocoa powder.

Step 2: Slowly stir in milk and vanilla extract.

Step 3: Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.

Step 4: Dip doughnuts in chocolate glaze and let rest to harden slightly.

All ingredients and their measurements are found in the recipe, below.

how to make donut holes

This recipe makes a lot of donuts. As you can see, you add 12 cups of flour to it, among many other ingredients.

We experimented and cut some of the dough into circles, using a large circular cookie cutter. You could also use a cup with sharper edges, or even cut a circular shape.

Once we had a circle cut out, we would get a smaller cookie cutter, and cut out the middle, to create a ring. With that little circle from the middle, we’d make donut holes.

They are so soft, sweet, and just the right amount of donut for me (after I eat about 8 of them because they are just that good).

I think that the doughnut holes may have been the best part. Mmm Mm! They just melt in your mouth.

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Serves: 36

Homemade Spudnuts and Glaze Recipe

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 c. milk
  • 1 c. sugar
  • 1 c. shortening
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 Tbl. vanilla
  • 2 pkg. yeast
  • 1 c. warm potato water (water that potatoes have been boiled in)
  • 1 c. mashed potato
  • Mix the above ingredients and let set about 30 minutes or until foamy.Then add:
  • 4 well beaten eggs
  • 1 Tbl. salt
  • 12 c. flour
  • Glaze:
  • 1/2 c. boiling water
  • 1 lb. powdered sugar
  • 2 tbsp. butter
  • 2 tbsp. vanilla
  • Chocolate Glaze:
  • 1 1/2 cups powdered sugar
  • 4 Tbl. unsweetened cocoa powder
  • 3 Tbl. milk or water
  • 2 tsp. pure vanilla extract

Instructions

  1. In a large bowl, mix the milk, sugar, shortening, baking soda, baking powder, vanilla, yeast, warm potato water (water that potatoes have been boiled in), and mashed potatoes.
  2. Mix until well combined. I used a wooden spoon to mix it all together.
  3. Let the dough set for about 30 minutes or until it's a little foamy with bubbles all around the edges.
  4. Once foamy, add the beaten eggs, salt, and flour.
  5. Knead with your hands until well combined.
  6. Once kneaded, let rise until double in size (about an hour).
  7.  Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters). 
  8. Let rise until double in size. 
  9. Cook in hot vegetable oil, flipping when one side is golden. 
  10. While still hot dip in glaze.
  11. How to make the glaze: In a medium bowl, whisk together powdered sugar and cocoa powder.
  12. Slowly stir in milk and vanilla extract.
  13. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
  14. Dip doughnuts in chocolate glaze and let rest to harden slightly.
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Comment on this Recipe

47 Responses to “Homemade Spudnuts and Glaze Recipe”

  1. I have a question.....when you mix the first ingredients together, you just dump them together in that order? you dont have to dissolve the yeast first? I am making them now, but it never did get foamy on me.....Of course, since the shortening wasnt melted, there was clumps in there, but I mixed it just a bit with a mixer to mix it as best as possible, and it never did get foamy.....it seemed like everything was too cold to make the yeast work......is that normal?
  2. Carrie
    Help! Sharon's comment was not responded to and I have these in the mixer now awaiting the yeast to activate which I'm thinking it won't do since the milk is cold (the smaller amount of warm potato water is not enough to warm up the milk). I'd rather give up now if they aren't going to rise... (The recipe just said to mix the ingredients together). Sharon, did yours work out? Anyone, what do you think?
  3. Mary Bohner
    I have a couple of questions about the recipe. Do you put everything in a mixer? How long do you beat it? Do you melt the shortening? The dough is very loose. Does it tighen up when it rises? Recipe needs a bit of clarification.
    • All spudnut ingredients will be mixed in a mixer. You only need to beat it until everything is combined. Shortening is not melted and the dough does tighten when it rises. There always things to account for like elevation differences. If you feel the dough is too dry, add more milk until the dough is sticky. If you feel the dough is too sticky, add more flour. Hopefully that helps! Dough can be tricky!

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