Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 1 teaspoon vanilla extract

  3. 1/2 cup all-purpose flour

  4. 1/2 cup instant mashed potatoes

  5. 1 1/2 cups sugar

  6. 1/2 teaspoon salt

  7. 3 large eggs plus

  8. 1 egg white

  9. 2 tablespoons ground cinnamon Vegetable oil, for frying

Instructions Jump to Ingredients ↑

  1. Combine 1/2 cup water, the butter and vanilla in a medium saucepan ; bring to a simmer , stirring to melt the butter. Remove from the heat and stir in the flour, instant potatoes , 1/2 cup sugar and the salt. Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes. Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes. Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next. Once the eggs are mixed in, beat until smooth and glossy, about 1 minute. Set aside for 1 hour. Combine the remaining 1 cup sugar and the cinnamon in a shallow dish. Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees. With a small ice cream scoop, drop heaping teaspoonfuls of dough into the oil (in batches). Fry, turning once, until golden brown, about 6 minutes. Transfer the doughnuts with a slotted spoon to the cinnamon -sugar mixture and roll to coat. Serve warm. Photograph by Tina Rupp


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