Potato Doughnuts



Potato Doughnuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Potato Doughnuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • tsp. active dry yeast
  • 1 tsp. granulated sugar
  • ¼ cup warm water
  • 1 large potato, peeled and cut into eighths
  • water to cook the potato
  • ½ cup hot milk
  • ¼ cup melted, unsalted butter
  • ½ cup sugar
  • ½ tsp. salt
  • 1 egg, well beaten
  • 2 cups all-purpose flour
  • Extra all-purpose flour for kneading
  • 1 to 4 quarts canola oil, corn oil, or peanut oil for frying
  • ¼ cup granulated sugar with 1 teaspoon cinnamon stirred in
Servings:
Units:
Instructions
  1. Mix the yeast and 1 teaspoon of sugar into the warm water. Allow the yeast 10 minutes at room temperature to develop and turn a little bubbly. Boil the potato in unsalted water until tender; drain off all the water. Mash the potato and measure 1 cup. Mix the 1 cup of mashed potato with the hot milk and mash it very smooth. Stir in the butter, ½ cup sugar and salt to the potato mixture. Once it has cooled to lukewarm, stir in the egg, then the yeast mixture, and then the flour. Knead on a floured board about 5 minutes, adding flour as needed. The dough will be smooth but still somewhat sticky. Place the dough in a buttered bowl, butter the top and loosely cover it with a piece of buttered plastic wrap. Leave it in a warm place to rise about 1½ hours.
  2. Roll out the dough about ½ -inch thick. Cut out the doughnuts with a 3-inch cutter and leave them covered in a warm place to rise about 30 to 45 minutes. Preheat the fryer or deep frying pan to 275 degrees F. Handle the doughnuts gently and fry them about 3 to 4 minutes until golden brown on one side, then turn them with tongs and do the same on the other side. Drain them on paper towels. Press the doughnuts in cinnamon sugar or sprinkle confectioner’s sugar over them.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *