Potato Donuts
These squishy fluffy potato donuts are so easy to make. If you love donuts that can be made in no time with the sweetness that you can adjust, then you must try this mashed potato donut recipe.
Servings: 24
Equipment
- Mixing bowls.
- Cooking pan
- Potato masher
- Round cookie cutter
- Large frying pan
Ingredients
- 2 medium-sized potatoes.
- 3 cups all-purpose flour (plain flour) and some extra for dusting.
- 2 teaspoons instant yeast
- 3 cups icing sugar/ powdered sugar
- ½ cup + 1 tablespoon margarine.
- 2 eggs lightly beaten.
- ⅓ cup + 2 tablespoons milk.
- Cooking oil for deep frying.
Instructions
- Steam or boil the potatoes and then mash them until really smooth without any lumps at all. Set aside to cool down.
- Once your mashed potatoes cooled down, put it in a mixing bowl together with yeast, 1 cup (100 grams) of icing sugar, margarine, and eggs. Mix well using a wooden spoon until all blended.
- Then add in the plain flour little by little as you keep mixing.
- You can use your hand to mix and knead.
- Work on the dough by kneading it until it feels smooth, a bit elastic and looks shiny. It takes me about 7-10 minutes to knead the dough. You can also use a stand mixer to mix your dough.
- Put your dough in a greased mixing bowl and cover it with a damp cloth or cling film.
- Keep the bowl in a warm place of your house, away from cold draught. Let the dough rise for about 45-60 minutes.
- When the dough is well-risen, punch at the middle and knead a little bit.
- On a floured surface, roll the dough into ½ inch thick. Use a round cookie cutter to cut the donut shape, and a chopstick to make a hole in the middle.
- When you finished cutting your dough, heat the oil in a deep saucepan or a deep frying pan. You can check the oil temperature by frying a pinch of the donut dough. If it fries quickly, it means your oil is hot enough and ready to use.
- Fry the donuts for about 2 minutes on each side until they’re light golden in colour. Take them out of the pan using a slotted spoon. Place them on a kitchen towel to drain the oil.
- Mix 200 grams/ 7.05 oz of icing sugar with the milk. Whisk it well.
- Take one donut at a time and dip it in a sugar glaze and let it dry on a cooling rack until you finish glazing all the donuts.
- Enjoy your donuts with your favourite cup of tea or coffee. Your choice ?.
Notes
- When it comes to rolling the donuts, make sure you don’t go thinner than ½ inch. Because the cooked donuts won’t be as fluffy and tasty. The thinner the dough, the more oil absorbed in it that your donuts will taste too greasy. Trust me, I made that mistake ?.
- Similarly, you don’t want to roll and cut the dough too thick. Because the donuts won’t be able to fry properly. Try your best to cut at ½ inch thickness.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 10mg | Fiber: 1g | Sugar: 17g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.