Potato doughnuts

Potato doughnuts

By
From
The Potato Cookbook
Makes
16

Mashed potatoes make these doughnuts so soft and fluffy they may even convert non-doughnut lovers.

Ingredients

Quantity Ingredient

For the doughnuts

Quantity Ingredient
3 medium floury potatoes, peeled and cut into 2.5 cm pieces, about 500 grams
2 large eggs, whisked, at room temperature
600 grams plain flour
145 grams caster sugar
3 teaspoons baking powder
1 teaspoon sea salt
60 grams unsalted butter, melted
250ml buttermilk, at room temperature
1 teaspoon natural vanilla extract

For the cinnamon sugar

Quantity Ingredient
230 grams caster sugar
2 teaspoons ground cinnamon

For frying

Quantity Ingredient
2 litres vegetable oil

Method

  1. Put the potatoes in a saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Put the potatoes through a ricer or mash thoroughly until very smooth.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder and sea salt.
  3. Measure 460 g of potato into a large mixing bowl. Add the melted butter and stir with a wooden spoon until smooth. Add the buttermilk and vanilla and beat until creamy. Add the eggs and stir until they are completely incorporated. Fold in the flour mixture until just combined. Cover the bowl with plastic wrap and rest the dough in the refrigerator for 2 hours or overnight.
  4. Line 2 baking trays with baking paper. On a lightly floured work surface, knead the dough until smooth, about 1 minute. If the dough is quite sticky, knead in extra flour, a tablespoon at a time. Roll out the dough until it is 1.5–2 cm thick. If you don’t have a thermometer, keep a small piece of dough aside to test when the oil is ready. Use a doughnut cutter to cut out the doughnuts, then place them on the trays. If you don’t have a doughnut cutter, use a large cookie cutter for the outside of the doughnut and a very small cookie cutter or sharp knife to cut the doughnut hole. Set them aside in the refrigerator, uncovered, for 45 minutes.
  5. To make the cinnamon sugar, combine the sugar and cinnamon in a wide, shallow bowl. Set aside.
  6. Pour the vegetable oil into a large, deep pot to a depth of about 7 cm. Heat the oil over medium–high heat until 180°C. If you don’t have a thermometer, carefully lower a piece of the dough into the oil to test if it’s ready. If the oil bubbles around the dough and the dough rises quickly to the surface of the oil, it’s ready to use. Fry 3–4 doughnuts at a time until golden, turning once, about 3 minutes in total. Transfer the doughnuts to a wire rack lined with paper towel. If the temperature of the oil continues to rise or starts to smoke, reduce the heat to medium.
  7. After the doughnuts have cooled for about 30 seconds, roll them in the cinnamon sugar and serve immediately.
Tags:
Potato
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