Ingredients
Donut Dough
- 42 grams unsalted butter softened (3 tbsp)
- 150 grams granulated sugar 3/4 cup
- 1 large egg at room temperature
- 1.5 tsp vanilla extract
- 210 grams mashed russet or Yukon Gold potato cooled completely (about 1 cup, lightly packed)
- 60 grams buttermilk at room temperature (1/4 cup), plus more if needed (see notes)
- 250 grams all-purpose flour plus more for the bench (about 2 cups)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground nutmeg
For Frying and Finishing
- Vegetable shortening or neutral oil enough for a 2.5 inch depth in your pot
- 100 grams granulated sugar 1/2 cup
- 1.5 tsp ground cinnamon
Equipment
- 1 Donut hole cookie cutter set Linked above in this post!
Method
- Prepare the potatoes a day ahead. Boil the potatoes until tender, then drain, cool, and peel (the skins slip right off). Rice or mash until smooth, cover, and refrigerate overnight. The overnight rest dries them out, which is the secret to light donuts.
- Same-day options: Bake the potatoes at 400°F directly on the oven rack for 45 to 60 minutes, until a knife slides in with no resistance. Or prick them all over with a fork (do not skip this, unvented potatoes can burst) and microwave on high for 5 minutes, flip, then continue in 2 minute bursts until tender, about 8 to 12 minutes total. Peel while warm using a tea towel, rice or mash, and cool completely before using.
- In a large bowl, cream the softened butter and sugar until fluffy, about 1 minute. Add the egg and vanilla and beat until glossy and pale.
- Beat in the cooled mashed potato and buttermilk until smooth. If it looks curdled, do not panic, the flour in the next step brings it back together.
- Add the flour, baking powder, baking soda, salt, and nutmeg. Mix just until combined. The dough will be soft and slightly sticky. Do not overmix.
- Generously flour your bench and rub a little oil on your hands to keep the dough from sticking. Turn the dough out onto the floured surface and, with oiled hands, pat it into a circle 1/2 inch thick for standard donuts or 3/4 inch for large. You can use an oiled rolling pin to make it smooth on top, too! Cut with a well floured donut cutter, placing each donut on its own small parchment square. Gather and re-pat scraps.
- Fill a pot with oil or melted shortening to a depth of 2.5 inches. Heat to 375°F for standard donuts or 360°F for large.
- Lower each donut into the oil parchment and all, then fish the paper out with tongs once it releases. Fry standard donuts 2 to 3 minutes per side, large donuts 3 to 5 minutes per side, until puffed and golden. Cut the first large one open to confirm the center is done.
- Fry the donut holes at 375°F for 1 to 2 minutes, turning often.
- Drain on paper towels, then toss in the cinnamon sugar while warm. Serve warm or at room temperature.
Notes
- Dry potato makes light donuts. Boiling the day before works beautifully because the moisture evaporates overnight, and the potatoes peel easily. If making same-day, bake or microwave instead of boiling so they are not waterlogged.
- If your dough feels dry, add more buttermilk, up to 80 grams (1/3 cup) total.
- If the batter splits after the potato and buttermilk, beat in a scoop of the flour first and it will smooth out.
- The dough can be made the night before and refrigerated. Dust with a little extra flour, cut, and fry in the morning.
- Melted vegetable shortening gives the crispiest crust, but any neutral oil works.
- Leftover plain mashed potatoes work too, as long as they have no garlic, herbs, or add-ins.
- If you want to fry seed-oil free, avocado oil is the way to go. I tested this recipe with coconut oil as well and it frothed up way too much, nearly overflowing the pot, so learn from my mistakes and skip it. Avocado oil fries beautifully, although fair warning... it does make this a much more expensive bake!
