One special ingredient makes these homemade donuts irresistible! Here’s the recipe…

These are the best homemade donuts!

This holiday season, forget the classic sugar cookies and try something a little different: the spudnut!

Chef Todd Leonard swears this tasty treat will become a new Christmas tradition in your home—and it’s exactly what Santa wants to find on his plate.

The secret to making spudnuts is simple: potatoes. Chef Todd starts by boiling some potatoes until they’re soft, then mashes them up using a potato ricer (don’t worry if you don’t have one, you can use a fork to mash them). The key is to make sure the potatoes are blended well into the dough so that you won’t find any chunks of potato when you take a bite.

Chef Todd recommends frying the dough in vegetable oil. The oil needs to be hot before you start frying. Drop your dough into the hot oil and watch them start to brown. Use a fork to flip them over to make sure both sides get that crispy golden color.

After frying, let the spudnuts rest for a few minutes. This helps them cool down a bit before glazing. Drizzle Chef Todd’s sweet, delicious glaze over the finished spudnut. It makes them even more irresistible!

Ranch Spud Nuts

Recipe By: Chef Todd Leonard CEC
Serving Size: 12
Preparation Time: 1 hour 5 minutes

INGREDIENTS

For the Dough

• 1 1/2 tablespoons SAF dry yeast
• 1/2 cup warm water (for the yeast)
• 1 tablespoon granulated sugar (for the yeast)
• 2 whole eggs (beaten)
• 2 tablespoons granulated sugar
• 3/8 cup melted butter (6 tablespoons)
• 2 teaspoons salt
• 2 cups scalded whole milk (but not too hot)
• 5-6 cups all-purpose flour (add slowly)
• 1 cup smooth mashed potatoes
• 1/2 tablespoon vanilla extract

For the Glaze/Frosting

• 1 pound powdered sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons water (or as needed; do not make the glaze too thin, it should remain thick)

METHOD

1. Activate the Yeast:
   1. In a small bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Allow it to activate (it should become bubbly after a few minutes).
2. Prepare the Dough:
   1. In a large mixer, add all the ingredients except for the flour. Mix together using the dough hook.
   2. Gradually add the flour, a little at a time, while mixing. Continue until the dough begins to come together.
   3. Knead the dough for 2-3 minutes. The dough should be slightly sticky but not as sticky as typical bread dough.
3. First Rise:
   1. Lightly spray a large bowl with non-stick spray. Place the dough into the bowl and cover it. Allow it to rise for about an hour or until it doubles in size.
4. Second Rise:
   1. Punch down the dough and knead it again for about 1 minute. Return the dough to the bowl and let it rise for another hour.
5. Shape the Doughnuts:
   1. Once the dough has risen, place it on a lightly floured surface. Roll out small portions of the dough (about 1/4 of the dough at a time).
   2. Use a donut cutter to cut out donut shapes. Save the dough holes and re-roll if needed.
6. Fry the Doughnuts:
   1. Heat oil in a deep fryer or large pot to 325°F (165°C). Fry the doughnuts until golden brown.
   2. Once fried, allow the doughnuts to cool on a rack for 2-3 minutes.
7. Glaze the Doughnuts:
   1. While the doughnuts are still slightly warm, drizzle the glaze over them. Allow the glaze to set for about 5 minutes before serving.

Want to learn to cook like Chef Todd? Sign up for classes at UVU Culinary Arts. Suitable for all ages, you’ll learn cooking techniques from their lineup of professional chefs. Find more information at uvu.edu/culinary, or on Instagram, @uvu.cai.

Find Chef Todd on Instagram at @cheftoddleonard.