I’m in love with doughnuts this pregnancy. Normally they’re a little heavy and a little sweet for me…but not while I’m pregnant. I think I could eat doughnuts every single day and be very, very happy. Because of my love of doughnuts I’ve been trying to perfect a recipe and homemade spudnuts is what I’ve found to be my favorite. Spudnuts are an Idaho favorite and and excellent way to make a doughnut. The potatoes in the dough adds an extra fluffy starchiness that I just love.
With Halloween coming up, I thought it would be fun to see what I could play around with and I discovered black cocoa powder. You guys, it’s so good. It’s what oreos are made with and it has that same dark yummy flavor. It’s the perfect way to make black frosting without having to bother with food coloring (and it’s flavor)! I have big plans to continue experimenting with black cocoa.
A few tips and tricks:
- I attempted to fry my doughnuts in coconut oil. It did not work. They ended up completely doughy inside and overcooked on the outside and I’m not sure if it was just a temperature thing or the oil. If anyone has any insight into this…I’d love to know! I fried another batch in canola oil and had much better results… I do love that the coconut oil doesn’t seem to splatter as much.
- I like to make the dough the night ahead. After the first rise you can put it all in a ziploc and use it in the morning to make fresh doughnuts! Soooo good!
- Make sure to beat the glaze until it’s smooth. The chocolate wants to stay lumpy and warming everything up seems to help smooth it.
- 1/2 CUP SUGAR
- 1/2 CUP SHORTENING
- 1/2 TSP BAKING SODA
- 1/2 TSP BAKING POWDER
- 2 TSP VANILLA
- 2 1/4 TSP YEAST (or 1 package)
- 1/2 CUP WARM POTATO WATER (water that potatoes have been boiled in, but cooled to bath water temp)
- 1/2 CUP MASHED POTATO (also cooled to room temperature)
- 2 CUPS MILK
- 2 EGGS, BEATEN
- 1/2 TBSP SALT
- 6 CUPS FLOUR
- CANOLA OIL, FOR FRYING
- CHOCOLATE GLAZE:
- 1 CUP POWDERED SUGAR
- 4 TBSP BLACK COCOA POWDER
- 2 TBSP MILK
- 2 TSP VANILLA
- Combine sugar, shortening, baking soda, baking powder, vanilla, yeast, potato water, mashed potato and milk and let set 30 minutes until foamy.
- Add eggs, salt and flour and knead until well combined.
- Let rise until double in size in a warm place, about 1 hour. (You can then refridgerate dough overnight)
- Roll out to 3/4″ thick and cut using cookie cutters or doughnut cutter.
- Let rise again until double in size.
- Fry in hot canola oil, flipping when one side is golden brown.
- Beat together glaze ingredients, warming if needed.
- While still hot, dip in glaze.
And don’t be afraid to add sprinkles!!
Happy Fall Break!