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Potato Donuts Recipe

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★★★★★

4.6 from 94 reviews

Delicious and fluffy Potato Donuts made from mashed potatoes mixed into a soft yeast dough, deep-fried to golden perfection and glazed with a sweet icing sugar glaze. These donuts are perfect for a cozy breakfast or an afternoon snack with tea or coffee.

Ingredients

Scale

Potato Dough

  • 2 medium-sized potatoes
  • 3 cups all-purpose flour (plus extra for dusting)
  • 2 teaspoons instant yeast
  • ½ cup + 1 tablespoon margarine
  • 2 eggs, lightly beaten
  • ⅓ cup + 2 tablespoons milk

Glaze

  • 3 cups icing sugar / powdered sugar (divided: 1 cup for dough, 2 cups or 200 grams for glaze)
  • Cooking oil for deep frying
  • Milk (for mixing with icing sugar to make glaze)

Instructions

  1. Prepare Potatoes: Steam or boil the potatoes until tender, then mash them thoroughly until smooth with no lumps. Set aside and allow to cool completely.
  2. Make Dough Mixture: In a mixing bowl, combine the cooled mashed potatoes with instant yeast, 1 cup (about 100 grams) of icing sugar, margarine, and lightly beaten eggs. Stir well using a wooden spoon until the mixture is uniform.
  3. Add Flour: Gradually add the all-purpose flour a little at a time while mixing the dough to incorporate evenly.
  4. Knead the Dough: Use your hands to knead the dough until it becomes smooth, slightly elastic, and has a shiny surface. This process should take about 7-10 minutes. Alternatively, you can use a stand mixer fitted with a dough hook for kneading.
  5. First Rise: Place the kneaded dough into a greased mixing bowl, cover it with a damp cloth or cling film, and leave it in a warm area free from cold drafts. Allow the dough to rise for 45-60 minutes or until it has doubled in size.
  6. Punch Down Dough: Once risen, punch down the dough gently to remove excess air and knead it lightly for a brief moment.
  7. Shape Donuts: On a floured surface, roll out the dough to about ½ inch thickness. Use a round cookie cutter to cut out donut shapes and use a chopstick or similar tool to poke a hole in the center of each donut.
  8. Prepare Oil: Heat cooking oil in a deep saucepan or deep frying pan. Test the temperature by frying a small piece of dough—if it sizzles and fries quickly, the oil is ready.
  9. Deep Fry Donuts: Carefully place the donuts in the hot oil and fry for approximately 2 minutes on each side or until they turn a light golden color. Remove them with a slotted spoon and drain excess oil on paper towels.
  10. Prepare Glaze: Mix 200 grams (about 7 oz) of icing sugar with enough milk to form a smooth, dip-ready glaze. Whisk thoroughly to combine.
  11. Glaze Donuts: Dip each warm donut into the icing sugar glaze evenly. Place glazed donuts on a cooling rack and let the glaze set.
  12. Serve: Enjoy the potato donuts fresh with your favorite cup of tea or coffee.

Notes

  • Ensure the potatoes are cooled completely before mixing with yeast to avoid killing the yeast.
  • Adjust the amount of flour as needed; dough should be soft but not sticky.
  • You can substitute margarine with unsalted butter if preferred.
  • Be careful with oil temperature to avoid undercooked or greasy donuts.
  • Glaze thickness can be adjusted with more or less milk depending on desired consistency.

Keywords: potato donuts, yeast donuts, fried donuts, homemade donuts, glazed donuts

Find it online: https://kitchenbyclara.com/potato-donuts-recipe/