Mashed Potato Donuts recipe
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Ingredients
- 1 ½ cups milk, scalded and slightly cooled 1 cup white sugar 1 cup mashed potatoes ⅓ cup unsalted butter, softened 2 large eggs 1 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons active dry yeast ¼ cup warm water 1 teaspoon white sugar 4 cups all-purpose flour, or more as needed 1 cup vegetable oil for frying, or as needed ½ cup water 1 tablespoon cornstarch 1 cup powdered sugar, or to taste ¼ cup unsalted butter, melted
Nutrition Info
- 202.3 caloriescarbohydrate: 32.6 gcholesterol: 28.8 mgfat: 6.4 gfiber: 0.9 gprotein: 3.8 gsaturatedFat: 3.3 gservingSize: -sodium: 137.3 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Mashed Potato Donuts
Directions
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Combine lukewarm milk, 1 cup white sugar, mashed potatoes, butter, eggs, salt, and vanilla extract in a bowl.
Dissolve yeast in warm water in a separate bowl, adding 1 teaspoon sugar for action. Let rise for 10 minutes.
Combine risen yeast with milk mixture. Mix in 4 cups flour, adding more as needed, until dough is only slightly sticky. Knead on a well-floured surface until elastic and pliable, about 15 minutes.
Roll dough into a ball and place in a clean, oiled bowl. Cover and let rise for 1 hour.
Punch down dough and let rise again for 1 hour more.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Roll dough out on a well-floured surface and cut with a donut-shaped cookie cutter.
Fry donuts in the hot oil, working in batches, until light golden brown on both sides, about 5 minutes. Transfer to a rack to cool for 10 minutes.
While donuts cool, heat water for glaze in a saucepan over medium-low heat. Add cornstarch and stir until clear and dissolved. Slowly pour in powdered sugar and butter, stirring constantly, until combined.
Dip cooled donuts in glaze.