Potato doughnut
Alternative names | Spudnut |
---|---|
Type | Doughnut |
Place of origin | United States |
Main ingredients | Potato |
The potato doughnut, sometimes called a Spudnut, is a doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts were introduced in the mid-1900s, and a recipe was published in 1938. Potato doughnuts tend to be lighter than flour doughnuts, and are prepared in a similar method to other doughnuts. A chain of Spudnut Shops was established across the United States in the 1950s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia.[citation needed] Much like flour doughnuts, potato doughnuts are often accompanied with coffee.
History
Potato doughnuts first arose in the mid-1900s. A recipe was first published in 1938 in the Glenna Snow Cook Book.[1] A chain of Spudnut Shops was established and spread to more than 500 locations in the United States before being thinned out to around 50 in the mid-2000s.[2][3] The originating company eventually declared bankruptcy,[4] but independent stores remain.
Characteristics
Potato doughnuts share many of the same ingredients as normal doughnuts, but have all or most of the flour replaced with either mashed potatoes[5] or potato starch.[6]
Potato doughnuts tend to be a light, fluffy variety of doughnut[7] and are usually topped with the same variety of frosting or toppings as other doughnuts.[7] A potato doughnut may be deep-fried in pork fat to make a variety of Fasnacht.[8]
Preparation
Potato doughnuts are prepared by mixing instant mix or already prepared mashed potatoes in a bowl with eggs and other ingredients, ranging from baking powder to a small amount of flour. The dough is then shaped and refrigerated before being cooked.[5][7]
See also
Notes
References
- Jardine, Winnifred. "Witch Food? It's Doughnuts". Deseret News. Retrieved 9 November 2009.
- "Potato Mix Doughnuts". St. Petersburg Times. Times Publishing Company. 12 September 1959. Retrieved 9 November 2009.
- Riley, Elizabeth (2003). The Chef's Companion: A Culinary Dictionary. John Wiley and Sons. ISBN 0-471-39842-X. Retrieved 9 November 2009.
- Nichols, Roger Spudnut survivor; Store in Richland keeps sweet legacy alive September 17, 2006 The Dalles Chronicle.
- Smith, Craig (20 April 2007). "Doughnut Options: Kinda Limited". Virginia Law Weekly. 59 (25). Charlottesville, Virginia: University of Virginia School of Law. Retrieved 9 November 2009.
- Snow, Jane (1 May 2002). "Differences in Salt". Akron Beacon Journal. Retrieved 9 November 2009.
- Szabo, Julie (1 February 2004). "Ode to the doughnut simply irresistible". Country Living. Hearst Corporation. Retrieved 9 November 2009.
External links
- Media related to Potato doughnuts at Wikimedia Commons