Potato Donuts with Cinnamon Sugar Recipe

Introduction

Potato donuts are a unique twist on the classic treat, combining the soft texture of mashed potatoes with the sweet, spicy flavor of cinnamon sugar. These fried delights are tender on the inside and perfectly crisp on the outside, making them irresistible for any time of day.

Ingredients

• 2 large eggs, at room temperature
• 1 ⅓ cups (10 ½ oz/296 g) granulated sugar
• 1 cup (8 oz/225 g) plain mashed potatoes, warm
• ⅔ cup (5 fl oz/150 ml) whole milk
• 1 tablespoon (½ oz/14 g) butter, melted
• 1 ½ teaspoons salt
• 3 ¾ cups (18 ¾ oz/531 g) all-purpose flour
• 5 teaspoons baking powder
• ½ teaspoon ground nutmeg
• 2 quarts (64 oz/1.9 L) vegetable oil, for deep frying
• 1 cup (8 oz/225 g) granulated sugar (for coating)
• 2 tablespoons cinnamon
• ½ teaspoon salt (for coating)

Instructions

1. Step 1: In a large bowl, whisk together the eggs, sugar, warm mashed potatoes, milk, melted butter, and salt until smooth.
2. Step 2: In a medium bowl, combine the flour, baking powder, and ground nutmeg. Gradually work this mixture into the potato mixture until a very soft dough forms that holds together but just barely.
3. Step 3: Wrap the dough tightly in plastic wrap and refrigerate overnight to firm up.
4. Step 4: In a shallow bowl, mix the sugar, cinnamon, and salt for the coating. Set aside.
5. Step 5: Lightly flour a baking sheet and place it near your workspace. On a well-floured surface, roll the dough to about ½ inch (12 mm) thickness.
6. Step 6: Cut out doughnuts using a 3-inch (7 ½ cm) round cutter and the centers with a 1-inch (2 ½ cm) cutter. Transfer the doughnuts to the floured baking sheet. Gather scraps, reroll, and cut additional doughnuts.
7. Step 7: Place a wire rack over a rimmed baking sheet near the stove. Heat vegetable oil in a medium heavy-bottom pan to 325°F (165°C).
8. Step 8: Fry 2 or 3 doughnuts at a time using a spatula, cooking for about 2 minutes on each side or until golden brown all around. Drain on the wire rack until cool enough to handle.
9. Step 9: While still warm, roll each doughnut in the prepared cinnamon sugar coating. Place back on the wire rack to cool completely. Repeat with the remaining doughnuts.

Tips & Variations

• Use warm mashed potatoes for easier mixing and a softer dough.
• You can substitute sweet potatoes for a different flavor and color.
• Maintain the oil temperature between 325°F and 350°F to ensure even frying without burning.
• For a glaze instead of cinnamon sugar, try dipping warm donuts in a simple powdered sugar glaze.

Storage

Potato donuts are best enjoyed the day they are made for maximum freshness and crispness. Store any leftovers in an airtight container at room temperature for up to 1 day. Reheat briefly in a low-temperature oven to restore some crispness, but avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant mashed potatoes for this recipe?

It’s best to use freshly prepared mashed potatoes without added ingredients like butter or milk. Instant mashed potatoes may change the dough’s texture and flavor.

Why should the dough be refrigerated overnight?

Chilling the dough firms it up, making it easier to roll and cut while also allowing the flavors to meld for a better-tasting donut.

Potato Donuts with Cinnamon Sugar Recipe

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★★★★★

4.5 from 122 reviews

These classic Potato Donuts are tender, fluffy, and lightly spiced with nutmeg. Made with mashed potatoes in the dough, these doughnuts have a unique moist texture and are fried to golden perfection before being coated in a sweet cinnamon sugar topping. Perfect for a comforting breakfast or a sweet treat, they offer a delightful twist on the traditional doughnut recipe.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 12 hours 40 minutes
• Yield: About 18–20 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough:

• 2 large eggs, at room temperature
• 1 ⅓ cups (10 ½ oz / 296 g) granulated sugar
• 1 cup (8 oz / 225 g) plain mashed potatoes, warm
• ⅔ cup (5 fl oz / 150 ml) whole milk
• 1 tablespoon (½ oz / 14 g) butter, melted
• 1 ½ teaspoons salt
• 3 ¾ cups (18 ¾ oz / 531 g) all-purpose flour
• 5 teaspoons baking powder
• ½ teaspoon ground nutmeg

Frying:

• 2 quarts (64 oz / 1.9 L) vegetable oil, for deep frying

Cinnamon Sugar Topping:

• 1 cup (8 oz / 225 g) granulated sugar
• 2 tablespoons cinnamon
• ½ teaspoon salt

Instructions

1. Make the Dough: In a large bowl, whisk together the eggs, sugar, warm mashed potatoes, milk, melted butter, and salt until the mixture is smooth and uniform.
2. Combine Dry Ingredients: In a medium bowl, mix the all-purpose flour, baking powder, and ground nutmeg together thoroughly.
3. Form the Dough: Gradually incorporate the dry ingredients into the potato mixture, stirring gently until a very soft dough forms that holds together but remains slightly delicate.
4. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it overnight to firm up and develop flavor.
5. Prepare Cinnamon Sugar: In a shallow bowl, combine granulated sugar, cinnamon, and salt. Stir to blend evenly and set aside for coating doughnuts later.
6. Roll out Dough: Lightly flour a baking sheet and set nearby. On a well-floured surface, roll the chilled dough to about ½-inch (12 mm) thickness.
7. Cut Doughnuts: Using a 3-inch (7 ½ cm) round cutter, cut out doughnuts. Use a 1-inch (2 ½ cm) cutter to make the centers. Transfer doughnuts to the floured baking sheet. Gather scraps, re-roll, and cut out more doughnuts.
8. Heat Oil: Place a wire rack over a rimmed baking sheet near your stove to drain cooked doughnuts. Pour vegetable oil into a medium heavy-bottom pan and heat over medium heat until it reaches 325°F (165°C) on a candy or deep-fry thermometer.
9. Fry Doughnuts: Using a spatula, carefully place 2 or 3 doughnuts into the hot oil at a time. Fry for about 2 minutes per side, or until doughnuts are golden brown and cooked through.
10. Drain and Coat: Remove doughnuts using a slotted spatula and let them drain on the wire rack until just cool enough to handle. While still warm, roll each doughnut in the cinnamon sugar mixture to coat evenly. Return to the wire rack to finish cooling.
11. Repeat Process: Continue frying, draining, and coating with the remaining doughnuts until all are cooked.
12. Serve and Store: Serve the doughnuts fresh the same day for best texture and flavor. Store any leftovers in an airtight container at room temperature for up to 1 day.

Notes

• For best results, use warm mashed potatoes to help incorporate into the dough smoothly.
• Refrigerating the dough overnight improves the texture and flavor development.
• Keep the oil temperature steady at 325°F to avoid doughnuts absorbing too much oil or burning.
• Use a thermometer for precise oil temperature control during frying.
• These doughnuts are best enjoyed fresh but can be stored for one day at room temperature in an airtight container.

Keywords: potato donuts, homemade donuts, cinnamon sugar donuts, fried doughnuts, potato doughnuts recipe