Include in Print View:

Potato Doughnuts No. 2

Potato Doughnuts No. 2 recipe image
These Potato Doughnuts offer a unique twist on the classic fried treat, utilizing mashed potatoes and potato water to create an incredibly soft and moist crumb. The dough is enriched with butter, eggs, and sugar, resulting in a tender, slightly sweet pastry that stays fresh longer than standard flour-based doughnuts. The texture is light and airy, with a golden, crisp exterior that gives way to a fluffy interior. They are perfect for a cozy weekend breakfast, a special brunch gathering, or as a comforting dessert paired with coffee or tea.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 866.3
Dietary: Vegetarian
Description
These Potato Doughnuts offer a unique twist on the classic fried treat, utilizing mashed potatoes and potato water to create an incredibly soft and moist crumb. The dough is enriched with butter, eggs, and sugar, resulting in a tender, slightly sweet pastry that stays fresh longer than standard flour-based doughnuts. The texture is light and airy, with a golden, crisp exterior that gives way to a fluffy interior. They are perfect for a cozy weekend breakfast, a special brunch gathering, or as a comforting dessert paired with coffee or tea.
Directions
  1. 1
    Mash the potatoes while they are still hot to ensure a smooth consistency.
  2. 2
    In a large mixing bowl, combine the hot mashed potatoes with melted butter, sugar, beaten eggs, vanilla extract, and salt.
  3. 3
    Stir in the warm potato water to the potato mixture until well combined.
  4. 4
    In a separate small bowl, dissolve yeast and 1 teaspoon of sugar in 1 cup of lukewarm water.
  5. 5
    Let the yeast mixture sit for 5–10 minutes until it becomes frothy and active.
  6. 6
    Pour the activated yeast mixture into the potato mixture and stir gently.
  7. 7
    Gradually add flour to the wet ingredients, mixing until a soft dough forms.
  8. 8
    Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
  9. 9
    Place the dough in a greased bowl, cover with a damp cloth, and refrigerate overnight for a slow rise.
  10. 10
    The next morning, punch down the dough and roll it out on a floured surface to about 1/2-inch thickness.
  11. 11
    Cut the dough into doughnut shapes using a doughnut cutter or a small bowl with a sharp edge.
  12. 12
    Place the cut doughnuts on a parchment-lined tray, cover loosely, and let rise in a warm place for 1–2 hours until doubled in size.
  13. 13
    Heat oil in a deep pot or fryer to 350°F (175°C).
  14. 14
    Carefully lower the risen doughnuts into the hot oil, frying in batches to avoid overcrowding.
  15. 15
    Fry for 2–3 minutes per side, turning once, until golden brown and cooked through.
  16. 16
    Remove doughnuts with a slotted spoon and drain on paper towels.
  17. 17
    Serve warm, optionally dusted with powdered sugar or dipped in glaze.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 866.3kcal
% Daily Value *
Total Fat 52.9g82%
Saturated Fat 31.8g159%
Cholesterol 268.9mg90%
Sodium 1520.0mg64%
Total Carbohydrate 92.6g31%
Dietary Fiber 4.8g20%
Sugars 62.2g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato doughnuts, yeast dough, fried dough, breakfast pastry, mashed potatoes, soft doughnuts, homemade doughnuts, enriched dough, overnight rise, potato water, sweet dough, deep fried, brunch recipe, comfort food, bakery style, vegetarian dessert, fluffy dough, vanilla doughnuts, classic recipe, homemade baking
Read it online: https://www.chefs-mate.com/recipe/potato-doughnuts-no-2/