Have you ever had a treat that leaves an imprint on your taste buds for life?! As a child growing up in Alberta, Canada I was privileged to have my Aunt Irma, she lived on the farm and made everything from scratch. She was one in a million and taught me many valuable lessons while schooling my palate and mind.
Every cousin learned at a young age that if Aunt Irma got up from the Sunday dinner table and brought a container back and scooped mashed potatoes into it, it was a moment to inwardly celebrate! You had to be smart and remember to help out with chores the next day to ensure she would have time to whip up her famous spudnuts.
Now for those of you who have not had the opportunity to experience this pleasure, let me introduce you to the world’s best type of doughnut. Obviously, we say spudnut, since there are mashed potatoes in it and that distinguishes it from other less tasty doughnuts. Spudnuts are incredibly light, due to the yeast dough being proofed twice.
Building upon my beloved Aunt’s tradition and desiring to create more fond memories, I happily invite family and friends to assemble for our spudnut brigade. Many volunteer willingly after just one experience. If you decide to strike up this tradition, let me offer up a few suggestions for ease.
While the proofing period is happening, start making your toppings. Spudnuts are so delicious, that you must not limit yourself to just one! Far better to try at least three with different toppings of flavours. Cinnamon and sugar is an ole favourite, chocolate and maple icing are not far behind.
As soon as the first proofing is done and the dough is punched down, begin to heat the oil so you can orchestrate the next step of frying them. Once the final proofing is finished and the dough is punched down, your oil should be at the desired temperature (375 degrees F/190 degrees C.). Divide half the dough and begin rolling it out on a floured surface. Next, enlist your brigade of friends to undertake cutting the doughnuts. Carefully drop the spudnuts into the oil, and be prepared with long tongs to flip the spudnuts after they are lightly golden on one side. Be diligent in your frying as these cook fast. Remove once both sides are golden and place on paper towels to cool.
If you are old school like my Aunt, then dip a warm spudnut into a cinnamon sugar mixture on just one side and place it on a tray. If you are like me, simply plunge that nearly hot spudnut into a Ziploc gallon bag half full of a cinnamon sugar mixture and shake. Insert immediately into one’s mouth for quality assurance and repeat if necessary. Invite others to indulge once convinced of quality, as nothing beats a warm cinnamon sugared spudnut.
After spudnuts have cooled, dip remaining ones into glazes (frostings). Recently with bacon becoming such a rage, we have married a few maple dipped spudnuts with bacon crumble. Don’t knock it ’til you try it – I never would have thought I’d like ’em, but I do!! Simply put crumbled bacon on a plate and dip maple glazed spudnuts into it. Invert onto a tray for further visual pleasure or insert into mouth immediately for a new taste sensation.
Be sure to invite a community of friends as this batch makes over a hundred spudnuts. At our most recent spudnut observance we had in attendance ladies ages 3 – 93! Smiles were abundant as we savoured the good things in life. Friendship accompanied with an ample supply of scrumptious spudnuts unites and unifies my little corner of the world. Creating memories is what happiness is all about! Spudnuts make that easy and tasty!! I hope sharing my family recipe can bring more happiness to all of your lives too.
LoLo's Sunshine 