Ingredients Jump to Instructions ↓

  1. 3 1/2 cups 218g / 7.7oz All-purpose flour

  2. 4 teaspoons 20ml Double-acting baking powder

  3. 1 teaspoon 5ml Salt

  4. 2 teaspoons 10ml Ground cinnamon

  5. 1 teaspoon 5ml Freshly-grated nutmeg

  6. 2 teaspoons 10ml Eggs (large)

  7. 3 tablespoons 45ml Unsalted butter - melted

  8. 3/4 cup 148g / 5 1/5oz Sugar

  9. 1 1/2 cups 355ml Mashed cooked baking potatoes

  10. 1 pound 1/2 cup 118ml Milk

  11. 2 teaspoons 10ml Freshly-grated orange zest - if desired

  12. 1 teaspoon 5ml Vanilla Vegetable oil - for frying For The Coating

  13. 1/2 cup 99g / 3 1/2oz Sugar

  14. 1/2 teaspoon 2 1/2ml Ground cinnamon - or to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Into a bowl sift the flour, the baking powder, the salt, the cinnamon, and the nutmeg. In a small bowl whisk together the eggs, the butter, the sugar, the potatoes, the milk, the zest, and the vanilla until the mixture is combined well, add the potato mixture to the flour mixture, and stir the dough until it is just combined. Chill the dough, covered, for 1 hour, or until it is cold and can be handled easily. Roll out half the dough 1/2-inch thick on a well-floured surface and with a 3- to 3 1/2-inch doughnut cutter cut out doughnuts, reserving the center pieces. With the other half of the dough either cut out round doughnuts in the same manner or shape the dough into crullers. For the crullers, roll the dough into a 1/2-inch-thick rectangle about 14 by 5 inches and cut into 5- by 1/2-inch strips. To form each cruller, twist 2 strips of dough together, and pinch the ends to secure them. Fry the round doughnuts, the reserved doughnut centers, and the crullers in batches in 2 inches of 375 degree oil, or until they are golden, transferring them as they are fried to paper towels to drain. Make the Coating: In a shallow bowl stir together the sugar and the cinnamon While the doughnuts are still warm, roll them, 1 at a time, in the sugar mixture, coating them well. The doughnuts keep, wrapped in plastic wrap, for 1 day. This recipe yields about 20 doughnuts.


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