Potato doughnut
 A sampler of potato doughnuts from Spudnuts Coffee Shop in Charlottesville, Virginia, USA |
|
| Origin | |
|---|---|
| Alternative name(s) | Spudnut |
| Place of origin | United States |
| Details | |
| Type | Doughnut |
| Main ingredient(s) | Potato |
The potato doughnut, sometimes called a Spudnut, is a doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts were introduced in the mid-1900s, and a recipe was published in 1938. Potato doughnuts tend to be lighter than flour doughnuts, and are prepared in a similar method to other doughnuts. A chain of Spudnut Shops was established across the United States in the 1950s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia. Much like flour doughnuts, potato doughnuts are often accompanied with coffee.
Contents |
[edit] History
Potato doughnuts first arose in the mid-1900s. A recipe was first published in 1938 in the Glenna Snow Cook Book.[1] 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.[2][3] The originating company eventually declared bankruptcy,[4] but independent stores remain.
[edit] Characteristics
Potato doughnuts share many of the same ingredients as normal doughnuts, but have all or most of the flour replaced with either mashed potatoes[5] or potato starch.[6]
Potato doughnuts tend to be a light, fluffy variety of doughnut[7] and are usually topped with the same variety of frosting or toppings as other doughnuts.[7] A potato doughnut may be deep-fried in pork fat to make a variety of Fasnacht.[8]
[edit] Preparation
Potato doughnuts are prepared by mixing instant mix or already prepared mashed potatoes in a bowl with eggs and other ingredients, ranging from baking powder to a small amount of flour. The dough is then shaped and refrigerated before being cooked.[5][7]
[edit] See also
[edit] Notes
- ^ Akron Beacon Journal (2002).
- ^ Nichols (2006).
- ^ Laurel D'Agenais. "Donut Paradise: The Ultimate Deep-Fried Treat". Travel Channel. http://www.travelchannel.com/Travel_Ideas/Food_and_Wine/Donut_Paradise. Retrieved 2011-01-28.
- ^ Smith (2007)
- ^ a b Jardine (1966), 15A.
- ^ Szabo (2004).
- ^ a b c St. Petersburg Times (1959), 14-D.
- ^ Riely (2003), 107.
[edit] References
- Jardine, Winnifred. "Witch Food? It's Doughnuts". Deseret News. http://news.google.com/newspapers?id=i0IOAAAAIBAJ&sjid=4H8DAAAAIBAJ&pg=5488,5329833&dq=potato-doughnut&hl=en. Retrieved 9 November 2009.
- "Potato Mix Doughnuts". St. Petersburg Times (Times Publishing Company). 12 September 1959. http://news.google.com/newspapers?id=-M8NAAAAIBAJ&sjid=-HYDAAAAIBAJ&pg=2147,448993&dq=potato-doughnut&hl=en. Retrieved 9 November 2009.
- Riley, Elizabeth (2003). The Chef's Companion: A Culinary Dictionary. John Wiley and Sons. ISBN 047139842X. http://books.google.com/books?id=rDZuBx_-hi8C&pg=PA107&dq=%22potato+doughnut%22&lr=&as_drrb_is=q&as_minm_is=0&as_miny_is=&as_maxm_is=0&as_maxy_is=&as_brr=3#v=onepage&q=%22potato%20doughnut%22&f=false. Retrieved 9 November 2009.
- Nichols, Roger Spudnut survivor; Store in Richland keeps sweet legacy alive September 17, 2006 The Dalles Chronicle.
- Smith, Craig (20 April 2007). "Doughnut Options: Kinda Limited". Virginia Law Weekly (Charlottesville, Virginia: University of Virginia School of Law) 59 (25). http://www.lawweekly.org/?module=displaystory&story_id=1686&edition_id=64&format=html. Retrieved 9 November 2009.
- Snow, Jane (1 May 2002). "Differences in Salt". Akron Beacon Journal. http://www.accessmylibrary.com/article-1G1-120412362/differences-salt.html. Retrieved 9 November 2009.
- Szabo, Julie (1 February 2004). "Ode to the doughnut simply irresistible". Country Living (Hearst Corporation). http://www.accessmylibrary.com/coms2/summary_0286-20188456_ITM. Retrieved 9 November 2009.
|
|||||
