Potato Donuts

Potato donuts from A Beautiful MessAh, donuts. My favorite food to make and my favorite food to eat, although I think I like making them so much because I know at the end of the process comes the eating. 🙂 Donuts can be a labor of love in that they take some effort to make. But that makes them all the more special. Besides, you wouldn’t want donuts to be too easy to make; that could lead to some serious weight gain (at least it probably would for me).

Potato donuts via A Beautiful MessThese donuts are denser than yeasted donuts, more like a cake donut. They are made with potatoes. We got a little basket of potatoes in our CSA share last week, and I’ve been wanting to try making potato donuts for a while now. So this was the perfect excuse.

Full disclosure: this recipe originally did not work for me AT ALL. The batter was too liquidy so I could not form donuts. I tried simply frying small balls of the batter to be more like a fritter. But the outside began to burn while the insides where still very liquid and uncooked. Yuck. 

I adapted that first attempt quite a bit and finally got a consistency that I was satisfied with. I’m excited to share the final recipe with you in case you’re in need of a crunchy, starchy, and delicious donut recipe. 

Emma Chapman making donutsPotato Donuts, makes sixty 2 1/2″ donuts. You can half this recipe fairly easily if you’d like.
Adapted from A Baker’s Field Guide to Doughnuts by Dede Wilson

4-4 1/4 cups all-purpose flour
1 cup cake flour, sifted
1 tablespoon baking powder
2 teaspoons salt
1/2 teaspoon cinnamon
1 1/3 cups sugar
4 eggs
2 cups cooked, lightly packed potato
1/4 cup butter, melted and cooled
1/2 cup whole milk
1 teaspoon vanilla extract
oil for frying

For the tops:
1 cup powdered sugar (plus more if you want some with just powdered sugar on top)
2-3 teaspoons whole milk
cinnamon sugar (make it as cinnamony as you like!)
finely chopped Heath bar (or Butterfinger bar)

Begin by baking the potatoes. You can do this in the oven by baking at 375°F for 45 minutes to an hour. You’re looking for the insides to be easily mashable. 🙂 Once baked, allow the potatoes to cool enough to handle. Then slice them in half and scoop out the insides. I pressed my potatoes through a potato ricer, but you could also pulse them a few times in a food processor. You just want them to be broken up enough that you can easily incorporate them into a batter.

Potato skinsIn a large bowl, whisk together the flours (start with 4 cups all-purpose flour), baking powder, salt, and cinnamon. Set aside. In another large bowl, whisk together the sugar and eggs until well incorporated (the color will become a bit more pale). To the eggs, add the potatoes, cooled (but liquid), butter, milk, and vanilla extract. Stir until just combined. Pour the wet mixture in with the dry mixture, and stir until a very soft dough forms. If the dough still doesn’t hold enough shape to roll out, then add another 1/4 cup flour.

Turn the dough out onto a floured surface and roll out until it’s 1/4″ thick. You will likely need to do this in 3-4 batches, unless you have a giant work surface. 🙂 Cut out your donuts. 

In a heavy-duty pot, heat 2 inches of oil to 350°F. Cook the donuts in the oil for 30-40 seconds on each side. Remove to a plate (or cutting board) lined with paper towels to soak up excess grease. 

How to make the best cake donutsNow it’s time to glaze these donuts! Whisk together 1 cup of powdered sugar and 2-3 tablespoons whole milk. You can dip the donuts in just the glaze, or you can top them with cinnamon and sugar or chopped-up candy bars. I also dipped a few in just powdered sugar and that was also very delicious. So, you’ve got options here. 🙂

Potato donuts (click through for recipe) Cake donuts made with potatoThese, like most donuts, are best served on the day they are made. Make some donuts next weekend, guys; you won’t be disappointed. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

Potato Donuts

Servings 30

Ingredients

  • 4-4 1/4 cups all-purpose flour
  • 1 cup cake flour sifted
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1 1/3 cups sugar
  • 4 eggs
  • 2 cups cooked lightly packed potato
  • 1/4 cup butter melted and cooled
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • oil for frying

Instructions

  1. For the tops:
  2. 1 cup powdered sugar (plus more if you want some with just powdered sugar on top)
  3. 2-3 teaspoons whole milk
  4. cinnamon sugar (make it as cinnamony as you like!)
  5. finely chopped Heath bar (or Butterfinger bar)
  6. Begin by baking the potatoes. You can do this in the oven by baking at 375°F for 45 minutes to an hour. You're looking for the insides to be easily mashable. Once baked, allow the potatoes to cool enough to handle. Then slice them in half and scoop out the insides. I pressed my potatoes through a potato ricer, but you could also pulse them a few times in a food processor. You just want them to be broken up enough that you can easily incorporate them into a batter.
  7. In a large bowl, whisk together the flours (start with 4 cups all-purpose flour), baking powder, salt, and cinnamon. Set aside. In another large bowl, whisk together the sugar and eggs until well incorporated (the color will become a bit more pale). To the eggs, add the potatoes, cooled (but liquid), butter, milk, and vanilla extract. Stir until just combined. Pour the wet mixture in with the dry mixture, and stir until a very soft dough forms. If the dough still doesn't hold enough shape to roll out, then add another 1/4 cup flour.
  8. Turn the dough out onto a floured surface and roll out until it's 1/4" thick. You will likely need to do this in 3-4 batches, unless you have a giant work surface. Cut out your donuts.
  9. In a heavy-duty pot, heat 2 inches of oil to 350°F. Cook the donuts in the oil for 30-40 seconds on each side. Remove to a plate (or cutting board) lined with paper towels to soak up excess grease.
  10. Now it's time to glaze these donuts! Whisk together 1 cup of powdered sugar and 2-3 tablespoons whole milk. You can dip the donuts in just the glaze, or you can top them with cinnamon and sugar or chopped-up candy bars. I also dipped a few in just powdered sugar and that was also very delicious.
  • Yum these look so good. This reminds me of the apple cinnamon donuts you can get at an apple cider mill. Can’t wait to try!

  • These sound delicious!! I’m wondering if substituting soy milk for the whole milk would work??

  • OH MY!!! These look amazing. I am so excited to try out your recipe. SERIOUSLY…I am whipping up a batch tomorrow. Thank you for sharing.

  • OMG, soooo yummy!! I’ve never tried these before but they look so wholesome and yummy!

  • I wonder if you could use leftover mashed potatoes if you didn’t have time to bake the potatoes? They look soo good!
    www.thebabbling-brooks.blogspot.com

  • Thanks for the recipe!
    It was a little bit difficult, but it came out amazing!
    Love from Brazil 🙂

  • I go nuts for donuts! By the way, what did you do with the leftover potatoes? There’s so many!

  • Well that different! They look really good!

    http://madnessbymeg.blogspot.ie/

  • This may sound like a stupid question, but have to ask..are ready-made mashed potatoes good to use?

  • I definitely want to try this!

    http://brittannytaylor.com/blog/

  • Sorry for asking. But when is the cake flour to be added? Can’t seem to find it, but maybe it’s just me.

    They look so delicious! I’m not eating gluten and sugar at the moment, but I might have to make them for my colleagues!

  • Nicely done! Potato doughnuts are my favorite! If you ever find yourself in Portland, ME you’d swoon over The Holy Donut flavors(www.theholydonut.com), and you’d love their decor & vibe! Sweet potato, ginger glazed is the best!

  • Very good idéa:-)

    Wil try your patato donuts some day.

    heidi
    http://mariahoffbeck.blogspot.dk/2014/06/sommertrte-nem-hurtig-og-sund.html

  • This is completely unrelated to this post but I thought you would appreciate this. Too cute!

    Enjoy!

    http://www.buzzfeed.com/lukebailey/pugs-not-drugs

  • I’m curious about the need to bake the potatoes and then scoop out the insides. It seems like there’s a lot of potato wasted with this method. Is there a reason one couldn’t peel the potatoes and boil/microwave them?

  • Those look great! One question; is there a reason you boiled the potatoes with skin on then scooped out the inside? Could I just peel the potatoes and then cook them? I feel like that might be easier, plus there would be less waste. Thanks!

  • Would you like a donut challenge? Can you make a tasty donut that is gluten, dairy, potato, rice and nut free? I am allergic to all of those things and so long for a donut after I see your many donut posts…….while you are at a pizza with the same requirements? I know, too much to ask.

  • sort of. they taste more starchy/dense than a regular cake donut. if that makes any sense. 🙂

    -Emma

  • what a cool idea! these look great!

    xxoo,
    nikki

    www.dreaminneon.blogspot.com

  • Potato donuts?! I’ve never even heard of such a thing! This look and sound soooo delicious though!

    xoxo
    Taylor

  • interesting……do these taste potatoey?

    http://allthingsprettyandlittle.blogspot.com

  • I like the way you think! Potato skins are delicious!!!

    -Emma

  • Rad! I will have to see if I can try that if I’m in a city that has them. Mmmm.

    -Emma

  • Biscuit cutters. Very useful is for biscuits, donuts and cookies.

    -Emma

  • Definitely need to try these! They look incredible 🙂
    Very intriguing!

  • The starchier the better. The best would probably be russet (baking) potatoes, but I got the little guys you see above in our CSA this past week so I gave them a try and they would great.

    Mainly I would avoid sweet potatoes. I’d use a slightly different recipe for those as they have a different texture and the water content varies.

    -Emma

  • i’ve never heard of potato donuts — but my oh my do these look good!
    xx

  • Never heard of these before but I’m definitely tempted to roll up my sleeves and give the recipe a try!!

    www.peppermintdolly.wordpress.com

  • Not only can you have great donuts, but if you put the skins back in the oven after a toss with some olive oil, salt and paprika or rosemary, you have a great snack! Win-win!

  • The name of this post intrigued me! A donut made from potato – genius!
    I really love the idea 🙂 can’t wait to try!
    Anisa – The Macadames. xx
    www.themacadames.com

  • How interesting…..I like spuds and I like doughnuts…so I’m guessing

    Tara: I love that name Spudnuts!!

    http://vodkaandarose.blogspot.co.uk

  • I dont think I have ever heard the words potato and donuts in the same sentence! Might just have to give this a go!

    www.britishbeautyaddict.com

  • How interesting! This exceeds my cooking skills but they look delicious and if I’m ever up for an adventure in the kitchen I know what to do!
    www.dancingthroughsunday.typepad.com

  • I am really enjoying seeing posts on donut alternatives as of late! I have seen recipes where they are made from apples etc, but these ones do look good! I will have to give them a try!

  • These look delicious! Can’t wait to test it out. Thanks for sharing this recipe!

  • Donuts are so worth the lengthy process. Totally agree with the weight gain thing – thank God I’m the only one baking in my family!

    M.

  • Spudnuts!! There’s a chain of bakeries here called Spudnuts that have been making these potato pastries for years! Love it.

    www.southbysunset.com

  • Donuts made out of potatoes? Count me in!!! They look a bit hard to make but they turned out so pretty! 🙂 Thanks for sharing this cool recipe! 🙂

    http://everydayingrace.blogspot.ca/

  • These look super interesting! Definitely a must try 🙂 🙂

    Carina | http://www.carstina.com/

  • How very intriguing. Wish I could get a sample! They look delectable as can be. :] // http://www.itscarmen.com ☼

  • I have never heard of potato do noughts before. I think they may be a bit out of my league haha but these look absolutely delicious! 🙂 emmasbeginning.blogspot.com

  • It’s been the summer of burgers on potato buns (and grilled cheese on potato buns and sandwiches on potato buns…there is something about the smell of potato bread that is so so good!). I can’t wait to try these!

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