Description
Mashed potato in donuts and doused in powdered sugar these will disappear as fast as any other donut you will have tried before.
Ingredients
Scale
2 3/4 cups flour
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs
2/3 cup superfine/caster sugar
3 tablespoons butter, softened
1 cup mashed potatoes (2 medium potatoes should equate to a cup of mashed potatoes)
6 cups vegetable oil (dependent on the size of saucepan you use, more may be required)
2 cups confectioners/icing sugar
1/2 teaspoon cinnamon
Instructions
- Place the flour, baking powder, salt, cinnamon and nutmeg in a large bowl and stir to combine.
- In a separate bowl, place the butter and sugar and whisk to combine until smooth. Add the eggs whisk until well combined.
- Add the mashed potatoes into the sugar and egg mixture and whisk swiftly until it is a smooth mixture.
- Make a well in the flour and pour the potato mixture in. Fold together until it is a dough that holds together.
- Refrigerate for two hours.
- Lightly flour a flat surface and roll out to a 1/4 inch thickness.
- Press donut shapes out of the entire dough.
- Set a medium saucepan on high heat with a lid on (the oil splatters as it heats up).
- Once it is hot (you will see small bubbles) take a slotted spoon and place one doughnut carefully into the hot oil.
- Cook until browned on one side, flip and do so with the other side. Continue with the remaining donuts.
- Meanwhile, place the confectioner's sugar and cinnamon in a bowl and stir. Set aside.
- Remove and place on paper towels to soak some of the oil up, and allowing to cool somewhate before dipping into the confectioner sugar coating.
- Repeat the process with the remaining dough, coating up to three times in the sugar, if necessary.
- Serve as these are best eaten the day they're made.
Notes
Adapted from Potato Donuts