Because it’s April 1st, you may think that it’s a joke. But these Mashed Potato Donuts are real, and really good.
If you don’t want the salted caramel glaze (top photo), simply garnish the donuts with cinnamon sugar (bottom photo).
Here’s another Mashed Potato Donut recipe from King Arthur Flour.
TIP: This doughnut dough can be refrigerated overnight. Equally good doughnuts will result from making the dough and frying the donuts the next day as frying the same day.
Ingredients For 24 Donuts
1. BOIL the potatoes, drain and mash in a large mixing bowl. Stir in the sugar, then the orange zest. Set aside.
2. STEEP the milk, cloves, nutmeg and fat over low heat in a small pot. Strain and discard the cloves.
3. WHISK the eggs; very slowly whisk in the steeped milk. Pour into the potato mixture and stir to combine. Sift in the dry flour, baking powder and salt and gently stir to just combine. Rest for 1 hour.
4. MAKE the salted caramel glaze while the dough rests. In a small pan over medium heat, melt the sugar, stirring constantly until it turns golden brown. In a separate pan, bring the cream to a simmer. Slowly pour the cream into the sugar until combined. Whisk in the salt. Cool to room temperature and set aside.
5. HEAT the oil to 360°F. Turn the dough onto a floured surface and roll to 1/3-inch thickness.
6. CUT the doughnuts and fry them in the oil for 4 minutes, turning once. Using a slotted spoon, transfer them to paper towels to drain. Drizzle with the salted caramel glaze and serve.
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