Yes, that’s right. Potato donuts. Made from leftover mashed potatoes, these indulgent desserts are spiced with nutmeg and raisins.
- Small bowl
- Large stand mixer
- Rolling pin
- Deep-set frying pan
- 1/4 cup warm water
- 1 Tbsp sugar
- 1 package (about 2 1/4 tsp) active yeast
- 3 eggs
- 1 cup white sugar
- 1/2 cup butter
- 1 cup milk, scalded
- 1 tsp salt
- 1 1/2 cups warm water
- 1 1/2 cups Little Potatoes, boiled and mashed (with skins on)
- 1/2 cup sultana raisins
- 2 tsp nutmeg, ground
- 6 cups flour
- (For frying) canola or peanut oil
In a small bowl add a 1/4 cup of warm water, one tablespoon of sugar and yeast, and let sit for at least 10 minutes or until frothy.
In a large stand mixture (or a large bowl) beat together eggs and sugar. Melt butter into scalded milk and let cool. Adding it slowly so the eggs don’t cook, add the cooled milk and butter mixture to the eggs and sugar. Add the salt and 1 1/2 cups of warm water. Mix in yeast mixture, potatoes, raisins and spice. Mix well.
Add flour and mix until a soft dough is formed. You may have to add extra flour so the dough is not too sticky. Add 1/4 cup at a time.
Cover and let rise until doubled in size. Punch down and let rise again. Roll out dough and cut out with donut cutter. Place cut donuts on a tea towel, cover and let rise again.
Heat a deep-set frying pan with either canola or peanut oil. Use enough oil in the pan so the donuts can float. Cook donuts in hot oil on both sides until golden brown.
Once cooked, you can dip the donuts in cinnamon sugar or let cool and ice with a vanilla glaze.