Rachel Goods Glazed Potato Doughnuts Recipes

GLAZED DOUGHNUTS

Steps:

• Place potato in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain potatoes; return to pan. Mash until very smooth., In a large bowl, dissolve yeast in warm water. Add milk, butter, potato, eggs and, if desired, extract. Add sugar, salt, cinnamon and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour. , Stir down dough. On a well-floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise for 45 minutes. , Meanwhile, for glaze, combine 6 tablespoons milk, coffee and vanilla; stir to dissolve coffee. In a large bowl, beat butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding milk to reach a good dipping consistency. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden, about 1-1/2 minutes per side. Drain on paper towels. Dip tops in glaze while warm.

RACHEL GOOD'S GLAZED POTATO DOUGHNUTS

Steps:

• Have ready two parchment-lined baking pans. Place potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass potatoes through a potato ricer or food mill and into a medium bowl; set aside.
• Place 1/4 cup warm water in a small bowl; sprinkle with yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, 1/4 cup sugar, and salt. Let stand until cooled to just warm. Add yeast mixture, reserved potatoes, and eggs; beat until combined. Fit mixer with the dough-hook attachment. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer dough to a large, lightly greased bowl; cover. Let stand in a warm place until dough is doubled in size, about 55 minutes.
• Transfer dough to a lightly floured surface. Roll out to 1/2 inch thick. Using a 2 1/2-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until dough has risen by about one-third, about 30 minutes.
• Combine confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
• In a large, low-sided saucepan over medium heat, heat oil until a deep-frying thermometer registers 375 degrees. Drop doughnuts into oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towels to drain. Place drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in glaze; return to wire rack. Roll remaining doughnuts in the cinnamon-sugar mixture until well coated.

RACHEL GOOD'S GLAZED POTATO DOUGHNUTS

Steps:

• Have ready 2 parchment-lined baking pans. Place the potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass the potatoes through a potato ricer or food mill and into a medium bowl; set aside.
• Place 1/4 cup warm water in a small bowl; sprinkle with the yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, 1/4 cup sugar, and salt. Let stand until cooled to just warm. Add the yeast mixture, reserved potatoes, and eggs; beat until combined.
• Switch to the dough hook. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer the dough to a large, lightly greased bowl; cover. Let stand in a warm place until the dough is doubled in size, about 55 minutes.
• Transfer the dough to a lightly floured surface. Roll out to 1/2 inch thick. Using a 2 1/2-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until the dough has risen by about one-third, about 30 minutes.
• Combine the confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together the remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
• In a large, low-sided saucepan over medium heat, heat the oil until a deep-fry thermometer registers 375°F. Drop the doughnuts into the oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towel to drain. Place the drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in the glaze; return to the wire rack. Roll the remaining doughnuts in the cinnamon-sugar mixture until well coated.

MASHED POTATO DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.

GLAZED MASHED POTATO DOUGHNUTS

Steps:

• Dissolve yeast in warm water.
• Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
• Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
• Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
• Cover and let rise until doubled in size, about 30 minutes.
• Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Dip doughnuts in glaze or drizzle over top.