- 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
Make the Riced Potatoes
- Peel and chop a 10-16 ounce Idaho® Russet into equal sized pieces.
- In a medium saucepan, cover the potato pieces with water.
- Bring to a gentle boil. Reduce the heat, cover and cook the potato pieces until they are fork tender.
- Thoroughly drain water from the potatoes.
- 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.
- Portion out 1 cup of the riced potatoes.
Make the Spudnut Dough
- In a large mixing bowl combine mashed potatoes, milk and beaten eggs.
- Add baking powder and stir till foamy.
- Add white sugar and brown sugar and combine thoroughly.
- Stir in salt, melted butter, PANDAN EXTRACT and Dark Green Food coloring.
- 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.
- 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
- Gently warm milk in a medium saucepan and heat over low heat until warm.
- Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.
- Remove the glaze from the heat, stir in the pandan extract and set over a bowl of warm water.
- Dip doughnuts into the glaze WHILE GLAZE IS STILL WARM, adjusting consistency of the glaze if necessary.
- Set on a draining rack placed in a half sheet pan for 5 minutes before serving.
Fry the Spudnuts
- Heat oil to 330°F
- Drop small portions of dough into oil and fry until golden brown. Check one to see that center is cooked.
- Transfer to paper towels and allow to cool slightly. Dip in the warm glaze below.