Raised Potato Doughnuts w/ Blackberry Glaze

Today, March 28th, our family honors the birth date of my mother. Over 40 years has gone by since her passing and she still is a never ending song in my heart …. sometimes I may forget the words but I always remember the tune. As children we think we are invincible, that nothing can harm us. Innocence is bliss and makes our childhood carefree and happy as it should be. Little do we know of the worry we cause our mothers as soon as we step out of the door.

I grew up in a time when we would sit down to supper with the entire family and relate our adventures of the day. So much has changed since then and I feel so fortunate to have experienced a time when life was much gentler.

As I’ve mentioned many times on the blog, my mother was an amazing ‘baker’. Although, my siblings & I just took her cooking and baking skills for granted then, I realize now just how amazing they were. If she ever had any ‘failures’, I sure can’t remember them. Yeast goods were her forte. She baked bread every week and there was always something special with one little piece of that dough such as a pan of cinnamon rolls etc.

I recall some raised potato doughnuts that my Dad called ‘spudnuts’. Potato bread or doughnuts are supposedly a creative way to use up leftover mashed potatoes. The truth of the matter is, it is the secret ingredient to incredible tasting, light & airy potato bread.

Spudnut Shops were North American, 1950’s franchised stores selling doughnuts made with potato flour called Spudnuts. The original recipe is based on a folk recipe that traces back to Germany. I’m presuming Germany calls them ‘fastnacht‘.

To make a long story short, when my mother made these potato doughnuts, they were to die for! So here’s my version of the taste of a memory.

BEAUTIFUL MEMORIES OF OUR DEAR MOTHER!

Print Recipe
Raised Potato Doughnuts w/ Blackberry Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Dough
Blackberry Glaze
Servings
Ingredients
Dough
Blackberry Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size. Lightly butter a 12-hole doughnut pan; set aside.
  5. Punch down the dough & cut into 12 evenly sized pieces. Roll each piece into a strip long enough to fit around each doughnut hole mold. Lay them in the molds & pinch the ends together so the dough rounds are more or less even.
  6. Cover the tray with plastic wrap & a towel & allow to rise for about 30 minutes.
  7. Preheat oven to 350 F.
  8. Bake doughnuts for about 20-25 minutes. The bottom should only be slightly browned while the top is still pale as they will be a bit chewier then.
Blackberry Glaze
  1. While doughnuts are baking, place blackberries in a food processor & puree ; strain. Place in a small bowl & add lemon juice, vanilla & sifted powdered sugar. Combine until fully incorporated & no lumps remain.
Glazing
  1. When baked doughnuts a still slightly warm, drizzle glaze over them & allow glazed doughnuts to set about 20 minutes before serving.
Recipe Notes
  • I wanted to give my little doughnuts a bit of a fancier look today so I baked them in mini Bundt pans. Same great flavor wearing a new look!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.