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Spud Halo's

My Great Grandma Browning,Themla. Lived in Rigby, Idaho and worked at a local restaurant. She was in charge of making all the pastries and dessert and was known by everyone as a Great Cook! She would come down a few times every year visiting her friends and family and every time she would bake everyones favorite treats. Like her famous feather rolls that we still make every Thanksgiving, cinnamon rolls that we make every Christmas, and her famous white fudge that we make throughout the holiday season. Most of all she would always bring her famous Spud Halo's. This is one of her recipes that has been passed down and I will pass down to my children. Nothing beats a fresh, warm, doughnut with homemade glaze made from a Idaho Russet grown potato!

browtif Spud Halo's
  • 1 cup sugar
  • cup softened butter
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg, (optional)
  • teaspoon cinnamon
  • 1 cup hot mashed potatoes
  • 3 eggs
  • 2 cups milk, scalded and then cooled
  • cup luke warm water
  • 4 tablespoons yeast
  • 1 tablespoon sugar
  • enough flour for a soft dough
  • cup powdered sugar
  • tablespoon cream
  • 2 teaspoons vanilla extract
  • cup butter, softened

Step 1

Cream together the butter and the 1 cup of sugar set aside.

Step 2

Combine all the dry ingredients together in separate bowl. Nutmeg (optional), salt, cinnamon, and ginger.

Step 3

Add Hot Mashed potatoes to the creamed sugar and butter in mixing bowl and mix

Step 4

Beat the 3 eggs in separate bowl and add the 2 cups scalded milk (cooled), 3/4 cup luke warm water, 4 small Tbsp yeast, and 1 Tbsp sugar.

Step 5

combine Step 3 with Step 4. Then add in all the dry ingredients in Step 2. Then add enough flour for a soft dough.

Step 6

Roll out dough 1/2 inch - 3/4 inch. Lightly flour the board and the top of the dough. Cut with doughnut cutter, or round cookie cutter thats about 3 inches (if you don't have one use big coffee mug or big glass then find a something the size of a nickel to cut out the middle). Make sure to roll out lightly because dough is tender. Then mix the dough together and roll out again to get more cut out doughnuts until desired amount. (The middle of the doughnut cut outs make great tiny round doughnuts do not throw away. )

Step 7

Heat up the oil to roughly 350 degrees Fahrenheit. Use the middle cut outs as a tester. Lay in oil no more than 3 at a time for roughly 1 min on each side or until golden brown. Then take out and lay on paper towel. Let cool for a few min and then add glaze on top of doughnuts as desired.

Step 1 Glaze

Place the softened butter into mixing bowl and mix until creamy and then slowly add powered sugar into mixing bowl and cream together until smooth. Add cream to glaze consistency and slowly add vanilla. Then drizzle over doughnuts or dip half way in glaze. You choose! :) (can also put a few doughnuts on a skewer and pour glaze over the doughnuts if you want to tackle a lot at one time)

60 1 hour 30 minutes 5 minutes

Spud Halo's

Spud Halo's

My Great Grandma Browning,Themla. Lived in Rigby, Idaho and worked at a local restaurant. She was in charge of making all the pastries and dessert and was known by everyone as a Great Cook! She would come down a few times every year visiting her friends and family and every time she would bake everyones favorite treats. Like her famous feather rolls that we still make every Thanksgiving, cinnamon rolls that we make every Christmas, and her famous white fudge that we make throughout the holiday season. Most of all she would always bring her famous Spud Halo's. This is one of her recipes that has been passed down and I will pass down to my children. Nothing beats a fresh, warm, doughnut with homemade glaze made from a Idaho Russet grown potato!

Preparation

Prep Time

1 hour 30 minutes

Cook Time

5 minutes

Serves

Calories

122 per serving

Equipment

Ingredients

  • 1 cup sugar
  • cup softened butter
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg, (optional)
  • teaspoon cinnamon
  • 1 cup hot mashed potatoes
  • 3 eggs
  • 2 cups milk, scalded and then cooled
  • cup luke warm water
  • 4 tablespoons yeast
  • 1 tablespoon sugar
  • enough flour for a soft dough
  • cup powdered sugar
  • tablespoon cream
  • 2 teaspoons vanilla extract
  • cup butter, softened
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Step 1

Cream together the butter and the 1 cup of sugar set aside.

Step 2

Combine all the dry ingredients together in separate bowl. Nutmeg (optional), salt, cinnamon, and ginger.

Step 3

Add Hot Mashed potatoes to the creamed sugar and butter in mixing bowl and mix

Step 4

Beat the 3 eggs in separate bowl and add the 2 cups scalded milk (cooled), 3/4 cup luke warm water, 4 small Tbsp yeast, and 1 Tbsp sugar.

Step 5

combine Step 3 with Step 4. Then add in all the dry ingredients in Step 2. Then add enough flour for a soft dough.

Step 6

Roll out dough 1/2 inch - 3/4 inch. Lightly flour the board and the top of the dough. Cut with doughnut cutter, or round cookie cutter thats about 3 inches (if you don't have one use big coffee mug or big glass then find a something the size of a nickel to cut out the middle). Make sure to roll out lightly because dough is tender. Then mix the dough together and roll out again to get more cut out doughnuts until desired amount. (The middle of the doughnut cut outs make great tiny round doughnuts do not throw away. )

Step 7

Heat up the oil to roughly 350 degrees Fahrenheit. Use the middle cut outs as a tester. Lay in oil no more than 3 at a time for roughly 1 min on each side or until golden brown. Then take out and lay on paper towel. Let cool for a few min and then add glaze on top of doughnuts as desired.

Step 1 Glaze

Place the softened butter into mixing bowl and mix until creamy and then slowly add powered sugar into mixing bowl and cream together until smooth. Add cream to glaze consistency and slowly add vanilla. Then drizzle over doughnuts or dip half way in glaze. You choose! :) (can also put a few doughnuts on a skewer and pour glaze over the doughnuts if you want to tackle a lot at one time)

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