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Potato Doughnut (Spundnut) Recipe

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  3. Potato Doughnut (Spundnut) Recipe
Posted Date : 27 Mar 2025
Make deliciously soft potato doughnuts with this easy recipe! Light, fluffy, and coated in sugar, these fried treats are perfect for any occasion.
BAKE TEMP : 170°C–175°C
MIXING TIME : 6 MINS
BAKE TIME : 25 -30 MINS
PREP TIME : 25 MINS

Ingredients

Cold Water - 500–520 gm
Fresh Yeast / Dry Yeast - 40 gm / 15 gm
 
Granulated Sugar (for coating)
Cinnamon Powder (optional, for coating)

Method

1. Dough Preparation:

  • In a planetary mixer with a dough hook attachment, combine SwissBake® Potato Bun Mix, water, and yeast.
  • Mix at low speed for 4 minutes, then increase to medium speed for 6 minutes until a smooth, elastic dough forms.
  • Add butter/margarine and continue mixing for 2 minutes until fully incorporated.

2. Bulk Fermentation:

  • Cover the dough and allow it to rest for 45 minutes at room temperature.

3. Shaping & Proofing:

  • Roll out the dough to 10–12 mm thickness and cut into doughnut shapes (8 cm outer diameter, 2.5 cm hole).
  • Place on a floured tray and proof for 35–40 minutes at 28°C–30°C with 75% humidity until slightly puffy.

4. Frying:

  • Heat oil to 170°C–175°C.
  • Fry the doughnuts for 90–120 seconds per side until golden brown.
  • Drain on a paper towel and let cool for 20 minutes.

5. Coating & Glazing:

  • Roll in granulated sugar (with optional cinnamon).
  • Alternatively, dip in glaze and allow to set before serving.