- Joined: 2/23/2009
- Location: Waco, TX
Tue, 02/24/09 2:44 AM
When I was little, we had a wonderful bakery that made Spudnuts, that is, doughnuts made from potato flour.
The owner/baker would stand in fromt of the large front window, roll out the dough on a large wooden table and cut them.
As he cut, he'd catch each doughnot on his thumb and flip it onto a rack. He was lightning fast!
The large racks of doughnuts would be plunged into hot oil and fried, allowed to drip, then completely submerged in sugery syrup before allowing to dry.
There were several varieties, all delicious, and they stayed soft and fresh far longer than any other doughnuts I've ever had.
When the owner died, the shop closed.
Since then, we've had another locally owned doughnut shop, but it's changed hands and is now only open in the mornings, not always convenient.
We briefly had a Krispy Kreme, but it suddenly closed ... I don't know why.
The local grocery chain has doughnuts but they get hard in one day.
Does anyone have a recipe for potato flour doughnuts and a good source for the flour?