Best 6 Chocolate Potato Doughnuts Recipes

DELICIOUS POTATO DOUGHNUTS

Steps:

• In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. , In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels. , For frosting, combine the confectioners' sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.

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.

CHOCOLATE DOUGHNUTS

Steps:

• In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
• Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
• Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
• Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.

CHOCOLATE POTATO DOUGHNUTS

Steps:

• Stir sugar, butter and potatoes into eggs and beat until creamy.
• Sift flour, baking powder, salt, nutmeg and cocoa together.
• Alternately add milk and flour to egg mixture.
• Chill well for 2+ hours (overnight even).
• Roll 1/2 inch thick (*It is best to roll small amounts at a time and keep dough chilled as much as possible. Or you can roll, cut and return doughnut to fridge to keep chilled before frying. It makes it easier to handle).
• Cut out.
• Fry in hot fat (365 F) 3 minutes turning once.

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY

Steps:

• Melt the chocolate and butter together in a saucepan over a medium heat.
• Stir in the cocoa powder, sugar, and vanilla extract.
• Take off the heat and whisk in the eggs one at a time.
• Tear off a piece of greaseproof paper and scrunch into a small ball.
• Pre-heat the oven to 350°F (180°C).
• Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
• Bake in the oven for 8-10 minutes.
• Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
• Dip in some melted chocolate, followed by some sprinkles.
• Enjoy!

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.