Mashed Potato Doughnuts
This Mashed Potato Doughnuts recipe is courtesy of Jeremy Specto, Wonder City Coffee & Donut Bar at The Brindle Room, New York, NY.
Yield: 24 servings; 2 cups glaze
Ingredients
Doughnuts
- 2 1/2 Idaho® potatoes
- 1 1/3 cups granulated sugar
- Zest of 2 oranges
- 3/4 cup milk
- 1 teaspoon cloves, whole
- 1/2 teaspoon grated nutmeg
- 3 1/2 tablespoons fat
- 2 eggs
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- Oil for frying, as needed
Salted Caramel Glaze
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon salt
Instructions
Doughnuts
- Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.
- Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine.
- Transfer dough to lightly floured board and pat to 1/2 inch thickness. Cut with 2 1/2 to 3 inch doughnut cutter; reserve doughnut holes and re-roll and cut scraps.
- Add enough oil or shortening to fill a deep pan 3 inches; heat to 375 degrees F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes.
- Remove to paper towels with slotted spoon.
Salted Caramel Glaze
- Mix confectioners' sugar and cider. Dip doughnuts while warm; serve warm.
Attribution
Recipe and photo used with permission from: Idaho Potato Commission
