Potato Donuts with Cinnamon Sugar Recipe
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.
- 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
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
- 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.
- Combine Dry Ingredients: In a medium bowl, mix the all-purpose flour, baking powder, and ground nutmeg together thoroughly.
- 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.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it overnight to firm up and develop flavor.
- Prepare Cinnamon Sugar: In a shallow bowl, combine granulated sugar, cinnamon, and salt. Stir to blend evenly and set aside for coating doughnuts later.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat Process: Continue frying, draining, and coating with the remaining doughnuts until all are cooked.
- 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
