Idaho® Potato Pandan Spudnuts

Ingredients:

  • 1 cup riced Idaho® Potatoes (not instant)
  • 1 cup whole milk
  • 2 large eggs, beaten
  • 5 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 4 tablespoons melted butter
  • 1 tablespoons Thai Pandan extract
  • 6 drops of dark green extract
  • ½ cup white sugar
  • ½ cup light brown sugar
  • approx 3 ¼ cups all-purpose flour (plus bench flour)
Pandan Doughnut Glaze (adapted from Alton Brown)
  • ¼ cup whole milk
  • 1 teaspoon pandan extract
  • 2 cups confectioners' sugar

Directions:

Make the Riced Potatoes
  1. Peel and chop a 10-16 ounce Idaho® Russet into equal sized pieces.
  2. In a medium saucepan, cover the potato pieces with water.
  3. Bring to a gentle boil. Reduce the heat, cover and cook the potato pieces until they are fork tender.
  4. Thoroughly drain water from the potatoes.
  5. Process the potatoes through a ricer or food mill onto a sheet tray. Allow excess steam/moisture to evaporate. If still soggy, place in a 300° F oven for 3-5 minutes. No color or dried bits of potato.
  6. Portion out 1 cup of the riced potatoes.
Make the Spudnut Dough
  1. In a large mixing bowl combine mashed potatoes, milk and beaten eggs.
  2. Add baking powder and stir till foamy.
  3. Add white sugar and brown sugar and combine thoroughly.
  4. Stir in salt, melted butter, PANDAN EXTRACT and Dark Green Food coloring.
  5. Begin folding in flour 1 cup at a time until a sticky yet manageable dough forms. Use the minimal amount of flour. Err on adding less. Allow to rest for 10 minutes so the flour can absorb moisture.
  6. Like biscuits, handle the dough as little as possible. Do not over-mix. Turn dough out onto a floured board, dust more flour on top, gently pat out to ½" thickness and cut approx. 1.25” rounds.
Pandan Doughnut Glaze
  1. Gently warm milk in a medium saucepan and heat over low heat until warm.
  2. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.
  3. Remove the glaze from the heat, stir in the pandan extract and set over a bowl of warm water.
  4. Dip doughnuts into the glaze WHILE GLAZE IS STILL WARM, adjusting consistency of the glaze if necessary.
  5. Set on a draining rack placed in a half sheet pan for 5 minutes before serving.
Fry the Spudnuts
  1. Heat oil to 330°F
  2. Drop small portions of dough into oil and fry until golden brown. Check one to see that center is cooked.
  3. Transfer to paper towels and allow to cool slightly. Dip in the warm glaze below.

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