Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1-1/2 cups warm milk (110 to 115 )

  3. 1 cup cold mashed potatoes

  4. 1-1/2 cups sugar, divided

  5. 1/2 cup canola oil

  6. 2 teaspoons salt

  7. 2 teaspoons vanilla extract

  8. 1/2 teaspoon baking soda

  9. 1/2 teaspoon baking powder

  10. 2 eggs

  11. 5-1/2 to 6 cups all-purpose flour

  12. 1/2 teaspoon ground cinnamon

  13. Additional oil for deep-fat frying

Instructions Jump to Ingredients ↑

  1. Feather-Light Doughnuts Recipe photo by Taste of Home In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

  2. Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes.

  3. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm. Yield: about 2-1/2 dozen.


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