Apple Spudnuts

Main Ingredients
apples sour cream potatoes
Battle
donso-potapple
Course
dessert

What’s a spudnut, you ask? I asked the very same thing. I googled “potato” and “donut” to help with this battle, and found plenty of recipes for sweet treats made out of mashed potatoes. There apparently was even a donut chain which sold the “signature spudnut” … Either very few of the 600 retail franchises that existed were in the northeast, or I’ve lived a very sheltered existence. Or both.

In addition to offering Spudnuts, various donut shops around the world sell sour cream donuts and apple-filled donuts. I thought, why not combine all three? Almost like potato latkes wrapped up in a sweet filled donut hole.

YES, I cheated a little in this battle. There are technically no donuts used as an ingredient… I chose to make the dish into donuts. Would I have won a Chopped battle with this solution? No way, those judges would have called me on it… I would have had to crumble the original donuts into a topping or something similar. Does it matter? Nope; we got to enjoy some yummy apple-filled treats. I even had some dough left over and made some unfilled sour cream spudnuts… perfect for a Chanukah party.

 

Recipe

Apple Spudnuts

Preparation

Apple Filling

  • 1 apple, peeled, cored and chopped
  • 1 Tbsp butter
  • 1/2 cup sugar
  • 1 tsp cinnamon

Melt butter in small saute pan over medium-low heat. Add chopped apples and stir until lightly browned and soft, about 10 minutes. Add sugar and cinnamon; stir until combined. Set aside.

Glaze

  • 1/4 cup water
  • 1 cup confectioner's sugar
  • 1 Tbsp butter, melted
  • 1 Tbsp vanilla

Boil water in a small saucepan. Add sugar, stirring until all combined. Add butter and vanilla and stir. Mixture should be liquidy. Keep warm and ready for dipping donuts. 

Donuts

  • 1 large potato, baked, skinned and mashed (or 1 cup leftover mashed potatoes)
  • 3/4 cup milk
  • 1/4 cup sugar
  • 2 Tbsp unsalted butter
  • 1/2 tsp baking soda
  • 1/2 Tbsp vanilla
  • 1 package yeast
  • 1/2 cup sour cream
  • 1/4 cup water; more if necessary
  • 1 egg
  • 1 tsp salt
  • 3 cups flour
  • 2-3 cups vegetable oil

Add all ingredients except vegetable oil to a bread machine. Set for normal dough (so the dough gets to rise, but not bake). Watch the mixing initially to make sure the batter is forming a solid ball. If too crumbly, gradually add more water (a little at a time) until ball forms. If too liquidy, add a little more flour. Let the machine do its thing.

Once done, remove the dough and punch down. Form into small donut holes. If filling donuts, flatten them to form 3" disks. If not using filling, poke a hole in the center of each with your finger, and stretch out slightly.  Put donuts on a baking pan covered with parchment paper and let rise again in a warm area. 

If filling the donuts, put 1 tsp of filling into center of donut disks and wrap the donut around the filling, sealing at the top. 

Heat the vegetable oil in a deep fryer or deep fry pan. Fry each donut until browned. You'll have to flip them to fry each side, since they will float above the oil. Drain off oil, dunk immediately in glaze, and then let cool on parchment paper. Really yummy warm!!

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