South Arkansas boasts two bakeries with a similar product – a singular item that ties them to a 70+ year shared history with more than 600 other locations.
|A Spudnut. (Kat Robinson)|
|Spudnut stamp in Magnolia (Kat Robinson)|
But not all of them. Two of the franchises held ground here in Arkansas – one in Magnolia, opened in 1959 – and the other in El Dorado, opened in 1948. The two stores have differently styled buildings and different vibes… but they both still sell the golden rings six mornings a week.
|The El Dorado location (via Facebook)|
|The Magnolia location (Kat Robinson)|
|Spudnut making in Magnolia|
If you haven’t gone for a Spudnut before – you start with the plain Jane glazed round. For one, Spudnuts seem to be thicker to me. Not in the consistency, mind you, but in the fluff. That potato flour fluffs up high. One bite, and you get it. There’s a substance to it – yes, it still melts on the tongue like all good doughnuts, but you feel as if you’re eating something more than just sugar and air.
Spudnuts are the sort of doughnut that prefers coffee to chocolate milk or cocoa. The round has heft. It has delight.
It has an addictive quality that doesn’t leave your system. Nay, I have indeed heard time after time about individuals who have driven three or four hours to arrive while a Spudnut shop is still open. I know – I’ve been one of them.
|Other Spudnut creations (Kat Robinson)|
|Spudnuts and coffee: it's|
what's for breakfast.
Here’s the other thing about a Spudnut: they don’t keep.
After six hours you might as well give up on them, put what you have left in a bread pudding or something. The same pliancy that makes the rounds rise so high also pulls them back to Earth and makes them chewy.
|Strange Magnolia Spudnut creations|
If you’re a Spudnut fan, do yourself a favor and check out this website. And you might be interested in this website if you are a home cook.