potato doughnut
{{Short description|Sweet, potato-based treat}}
{{Infobox prepared food
| name = Potato doughnut
| image = Spudnuts sampler.jpg
| image_size = 250px
| caption = A sampler of potato doughnuts from Spudnuts Coffee Shop in Charlottesville, Virginia, United States
| alternate_name = Spudnut
| country = United States
| region =
| creator =
| type = Doughnut
| served =
| main_ingredient = Potato
| variations =
| calories =
| other =
}}
Potato doughnuts, sometimes called a Spudnut, are a type of doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts tend to be lighter than all-flour doughnuts, and are prepared in a similar way as other doughnuts.{{Cite web|title=American Classics: Potato Doughnuts|url=https://sweets.seriouseats.com/2011/10/american-classics-potato-doughnuts.html|website=sweets.seriouseats.com|language=en|access-date=2020-05-25}}{{Cite web|title=Forget Cake vs. Yeast, Potato Doughnuts Are the Greatest|url=https://www.bonappetit.com/entertaining-style/trends-news/article/potato-doughnuts-the-holy-donut|last=Krishna|first=Priya|website=Bon Appetit|date=16 May 2016 |language=en|access-date=2020-05-25}} A chain of Spudnut Shops was established across the United States in the 1930s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia, including the world's most expensive doughnut, the Golden Cristal Ube, which cost $100 each.{{Cite web|title=The most expensive doughnut in the world is covered in 24-karat gold|url=https://www.cnbc.com/2017/10/11/worlds-most-expensive-doughnut-is-covered-in-gold.html|last=Connelly|first=Louise|date=2017-10-11|website=CNBC|language=en|access-date=2020-05-25}} Much like flour doughnuts, potato doughnuts are often eaten with coffee.
History
The origin of the potato doughnuts is unknown. Syndicated recipes appeared in American newspapers as early as the 1870s.The Osage County Chronicle, Burlingame Kansas, October 1st 1877The Jewell County Monitor, Mankato Kansas, October 11th 1877 A recipe was published in a 1915 printing of the Five Roses Cook Book in Canada{{Cite book|last=Lake of the Woods Milling Company|first=issuing body|url=https://archive.org/details/McGillLibrary-rbsc-cookbook-coll-TX763F581915-18659|title=Five Roses Cook Book : Being a Manual of Good Recipes carefully chosen from the contributions of over two thousand successful users of Five Roses Flour throughout Canada : also, Useful Notes on the various classes of good things to eat, all of which have been carefully checked and re-checked by competent authority|date=1915|publisher=Montreal : Lake of the Woods Milling Co.|others=McGill University Library|language=en}}{{Cite video|url=https://www.youtube.com/watch?v=u567nt_sRTQ |archive-url=https://ghostarchive.org/varchive/youtube/20211220/u567nt_sRTQ |archive-date=2021-12-20 |url-status=live|title=1915 Potato Doughnut Spudnuts Recipe|date=2020|publisher=Glen & Friends Cooking}}{{cbignore}} and also in 1938 in the Glenna Snow Cook Book.Akron Beacon Journal (2002). In the late 1930s, Vernon Rudolph began selling Krispy Kreme doughnuts, using a recipe containing potatoes.{{Cite web|title=The History of the Doughnut|url=https://www.smithsonianmag.com/history/the-history-of-the-doughnut-150405177/|last=Taylor|first=David A.|website=Smithsonian Magazine|language=en|access-date=2020-05-25}}{{Cite web|title=Hot Doughnuts Now: The Krispy Kreme Story|url=https://www.dukechronicle.com/article/2003/10/hot-doughnuts-now-krispy-kreme-story|website=The Chronicle|access-date=2020-05-25}} A chain of Spudnut Shops was established and spread to more than 500 locations in the United States before being thinned out to around 50 in the mid-2000s.Nichols (2006).{{cite web |url=http://www.travelchannel.com/Travel_Ideas/Food_and_Wine/Donut_Paradise |title=Donut Paradise: The Ultimate Deep-Fried Treat |publisher= Travel Channel |author=Laurel D'Agenais |access-date=2011-01-28}} The originating company eventually declared bankruptcy, but independent stores remain.Smith (2007)
Characteristics
Potato doughnuts share similar ingredients to normal doughnuts, but have all or most of the flour replaced with either mashed potatoesJardine (1966), 15A. or potato starch.Szabo (2004).
Potato doughnuts tend to be a light, fluffy variety of doughnutSt. Petersburg Times (1959), 14-D. and are usually topped with the same variety of frosting or toppings as other doughnuts. A potato doughnut may be deep-fried in lard to make a variety of Fasnacht.Riely (2003), 107.
Preparation
See also
{{Portal|Food}}
Notes
{{Reflist|3}}
References
{{Refbegin}}
- {{cite news|url=https://news.google.com/newspapers?id=i0IOAAAAIBAJ&pg=5488,5329833&dq=potato-doughnut&hl=en|title=Witch Food? It's Doughnuts|last=Jardine|first=Winnifred|work=Deseret News|access-date=9 November 2009}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}
- {{cite news|url=https://news.google.com/newspapers?id=-M8NAAAAIBAJ&pg=2147,448993&dq=potato-doughnut&hl=en|title=Potato Mix Doughnuts|date=12 September 1959|work=St. Petersburg Times|publisher=Times Publishing Company|access-date=9 November 2009}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}
- {{cite book|last=Riley|first=Elizabeth|title=The Chef's Companion: A Culinary Dictionary|publisher=John Wiley and Sons|date=2003|isbn=0-471-39842-X|url=https://books.google.com/books?id=rDZuBx_-hi8C&q=%22potato+doughnut%22&pg=PA107|access-date=9 November 2009}}
- Nichols, Roger [https://web.archive.org/web/20090507094603/http://www.thedalleschronicle.com/news/2006/09/local09-17-06-01.shtm Spudnut survivor; Store in Richland keeps sweet legacy alive] September 17, 2006 The Dalles Chronicle.
- {{cite journal|last=Smith|first=Craig|date=20 April 2007|title=Doughnut Options: Kinda Limited|journal=Virginia Law Weekly|publisher=University of Virginia School of Law|location=Charlottesville, Virginia|volume=59|issue=25|url=http://www.lawweekly.org/?module=displaystory&story_id=1686&edition_id=64&format=html|access-date=9 November 2009}}
- {{cite news|url=http://www.accessmylibrary.com/article-1G1-120412362/differences-salt.html|title=Differences in Salt|date=1 May 2002|work=Akron Beacon Journal|access-date=9 November 2009|first=Jane|last=Snow}}
- {{cite news|url=http://www.accessmylibrary.com/coms2/summary_0286-20188456_ITM|title=Ode to the doughnut simply irresistible|last=Szabo|first=Julie|date=1 February 2004|work=Country Living|publisher=Hearst Corporation|access-date=9 November 2009}}
{{Refend}}
External links
- {{Commons category-inline|Potato doughnuts}}
{{Doughnuts}}
{{Potato dishes}}