By Leslie Kelly
July 26, 2015

Doughnut fanatics, take note. If you find yourself on the two-lane Highway 93 between Missoula, Mont., and Glacier National Park, plan on a stop at Windmill Village Bakery in the teeny town of Ravelli, population 119.

edited Montana spudnuts closeup photo by Donnie Sexton
Photo by Donnie Sexton

Worth the Trip

David and Nancy Martin's small, charming shop turn out an amazing assortment of pastries, including pies made from Flathead Valley fruit like huckleberries and pecan-topped sticky buns, but they're most famous for its signature Spudnuts as big as a softball. These droolworthy doughnuts look as if they'd be heavy, yet the insides are surprisingly light and fluffy.

Potatoes are the not-so-secret ingredient in the family recipe handed down from Nancy's grandmother. Spudnuts were a big deal during the Depression era when home cooks found creative ways to use leftovers like mashed potatoes. The addition of that starchy ingredient delivers a subtle flavor to the dough, which is fried to order and finished in a simple vanilla glaze. The traffic at The Windmill in the summer is a steady stream, with most travelers going to or coming from Glacier National Park, two hours north.

edited Village Bakery in Montana
Windmill Bakery in Montana. Photo by Donnie Sexton

Should I Stay or Get Doughnuts To Go?

The obvious answer is both, of course. Grab your Spudnuts and head out to the lakeside deck, where there's a view of the historic, namesake windmill. Take note: These massive doughnuts are like martinis, which means one is just right, and, as much as you want seconds, two is probably too many. That's why you take the second one to go. Because you'll be craving it down the road, promise.

Here's a recipe for Spudnuts in case you can't make it to Big Sky Country anytime soon. For more images from the tour, check the #SmallTownBigEats hashtag on Instagram.

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