Spiced Potato Doughnuts Recipes

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.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

SPICED SWEET POTATO DOUGHNUTS

Steps:

• In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture., Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.

PENNSYLVANIA DUTCH POTATO DOUGHNUTS

Steps:

• In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-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. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.

OLD-FASHIONED BUTTERMILK DOUGHNUTS

Steps:

• In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

AUNT KATHY'S OLD-FASHIONED POTATO DONUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
• Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
• Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
• Transfer donuts to a wire rack to cool.

SPICED POTATO DOUGHNUTS

Steps:

• Into a bowl sift the flour, the baking powder, the salt, the cinnamon, and the nutmeg. In a small bowl whisk together the eggs, the butter, the sugar, the potatoes, the milk, the zest, and the vanilla until the mixture is combined well, add the potato mixture to the flour mixture, and stir the dough until it is just combined. Chill the dough, covered, for 1 hour, or until it is cold and can be handled easily. Roll out half the dough 1/2 inch thick on a well-floured surface and with a 3- to 3 1/2 inch doughnut cutter cut out doughnuts, reserving the center pieces. With the other half of the dough either cut out round doughnuts in the same manner or shape the dough into crullers. For the crullers, roll the dough into a 1/2-inch-thick rectangle about 14- by 5-inches and cut into 5- by 1/2 inch strips. To form each cruller twist 2 strips of dough together and pinch the ends to secure them. Fry the round doughnuts, the reserved doughnut centers, and the crullers in batches in 2 inches of 375°F. oil, or until they are golden, transferring them as they are fried to paper towels to drain.
• While the doughnuts are still warm roll them, 1 at a time, in the sugar mixture, coating them well. The doughnuts keep, wrapped in plastic wrap, for 1 day.
• In a shallow bowl stir together the sugar and the cinnamon.