A recipe for raised potato doughnuts, clipped from the Salt Lake Tribune’s Society section in the 1960s, sparked the beginning of a 50-year Halloween family tradition for Holladay resident Sue Robbins.

It was late October, and Robbins and her husband, who lived in the Sugar House area, grew increasingly concerned about their small children venturing out on Halloween night to bring home bags of candy that perhaps would weigh almost as much as the kids themselves. With its tree-lined streets and an abundance of houses in close proximity, Sugar House offered an inviting atmosphere for costumed children. The kids could easily follow the glowing porch lights and dash from door to door, with each house offering a wealth of sugary treats just a few steps away. 

A recipe from a local newspaper inspired Robbins to consider an alternative to giving out candy —an idea that her husband had already partially suggested. If she was going to provide a sweet treat, why not offer the children something they could enjoy right away? At the very least, the treat could give a quick energy boost for the long night ahead. 

“One day, close to Halloween, I was reading the Salt Lake Tribune and in the Society section I found a recipe for raised potato doughnuts,” Robbins said. “My husband and I weren’t feeling at all good about our little children going out on Halloween to get gobs of candy. He had mentioned to me when he was a boy, he had a neighbor who would make doughnuts and cider for the children instead of handing out candy. As I finished reading the recipe, I thought well, instead of giving out candy, I will hand out doughnuts, but both doughnuts and cider might be a bit too much for me to handle.”

It took a few years for the idea of giving out raised potato doughnuts as a Halloween treat to develop into a family tradition. Robbins explained, “In 1974, we started building a home in Holladay. We moved into our new home in January, and by October, I felt settled and comfortable. I pulled out the doughnut recipe I had saved in my recipe box and decided to make a batch, which made 100 doughnuts."

On Halloween night, Robbins turned on her front porch light and waited for the doorbell to ring. By the end of the evening, she still had several doughnuts left. However, Robbins was determined, and by the third year, word had spread throughout the community about her Halloween doughnuts. As a result, she ended up turning off her porch light much earlier than she had planned and realized next year she would need to triple the batch.

For 50 years, by 6 a.m. on Oct. 31, Robbins had the recipe and the ingredients on the table, ready to make 300 raised potato doughnuts. Mixing was done by hand using her 1904 Universal Bread Maker bucket, which she had inherited from her great-aunt. Her husband helped by shaking sugar onto each doughnut in a paper bag. The doughnuts would then sit in a warm oven, waiting for the doorbell to ring. 

“Sue and Mike are so welcoming to the children and to their parents,” said friend and neighbor Karen Melby Teerlink. “They make everyone feel happy and make sure the parents are included, so the parents know the doughnuts are a safe, fun treat. Sue is always smiling, happy and positive. We just love her. And her doughnuts are fabulous.”  

From Rose Park to Orem people have come to Holladay on Halloween in anticipation of receiving one of Robbins’ homemade doughnuts. This year she has tried to get the word out that this would be the last year for the raised potato doughnut holiday tradition. 

“It has been 50 years since I started this holiday tradition,” Robbins said. “I'm in my 80s now, and I’ve decided that this will be the last year. I think the thing I’ll miss the most is the kids. I enjoy seeing their costumes and the excitement on their faces when we bring out a warm tray of doughnuts and offer them one. Many people have asked me for the doughnut recipe, and I’m happy to share it in hopes that others might find as much joy in starting a holiday family tradition as I have.” 

(Mrs. James V. Sorenson)

Ingredients

Using a 1904 Universal Bread Maker bucket inherited from her great aunt, Sue Robbins mixes raised potato doughnut dough by hand. (Photo courtesy of Karen Melby Teerlink)

1 cup warm water        2 tablespoons dry yeast (2 packages)

1 cup shortening          6 eggs beaten

2 teaspoons salt           3 cups milk

1 cup sugar                    2 cups mashed potatoes

2 teaspoons grated lemon rind ½ teaspoon nutmeg

1 teaspoon lemon juice 

12 to 13 cups flour

Combine milk, shortening, salt, sugar and mashed potatoes, then heat to lukewarm. Add beaten eggs and yeast, which has been dissolved in the one cup of lukewarm water. Add 6 cups of flour, lemon juice, grated lemon rind and nutmeg and beat until well blended and smooth. Add remaining flour to make a soft, but firm dough. (Firm enough to roll). Knead until smooth. Cover and let the dough rise until it doubles in bulk. Punch down the dough and divide it into two halves. Roll out ½-inch thick and cut with a cutter. Allow to rest, uncovered, for 30 to 40 minutes. Fry in deep fat at 375 degrees until golden on both sides. Drain on absorbent paper. Then dip in prepared glaze. Makes about 100 doughnuts.

Glaze

(Kanab reader)

Ingredients

1 ½ cups powdered sugar

½ cup warm water

1 teaspoon vanilla

Combine and dip potato doughnuts in when golden brown.