RACHEL GOOD'S GLAZED POTATO DOUGHNUTS
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Have ready two parchment-lined baking pans. Place potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass potatoes through a potato ricer or food mill and into a medium bowl; set aside.
- Place 1/4 cup warm water in a small bowl; sprinkle with yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, 1/4 cup sugar, and salt. Let stand until cooled to just warm. Add yeast mixture, reserved potatoes, and eggs; beat until combined. Fit mixer with the dough-hook attachment. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer dough to a large, lightly greased bowl; cover. Let stand in a warm place until dough is doubled in size, about 55 minutes.
- Transfer dough to a lightly floured surface. Roll out to 1/2 inch thick. Using a 2 1/2-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until dough has risen by about one-third, about 30 minutes.
- Combine confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
- In a large, low-sided saucepan over medium heat, heat oil until a deep-frying thermometer registers 375 degrees. Drop doughnuts into oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towels to drain. Place drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in glaze; return to wire rack. Roll remaining doughnuts in the cinnamon-sugar mixture until well coated.
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Afroja Akhter
[email protected]I love the unique flavor of these doughnuts. The potato gives them a slightly savory flavor that pairs perfectly with the sweet glaze.
Abir Sabbir
[email protected]Overall, I thought these doughnuts were pretty good. They were easy to make and they tasted great. I would definitely make them again.
Jasmine Cruz
[email protected]These doughnuts were a bit too sweet for my taste, but they were still good. I think I would use less sugar in the glaze next time.
Refiloe Manare
[email protected]I've never made doughnuts before, but this recipe made it easy. The doughnuts were delicious and I'm so glad I tried them.
mahim khan student
[email protected]I made these doughnuts for my kids and they loved them! They're a great way to get them to eat their vegetables.
Olivia Hodges
[email protected]These doughnuts were a fun and unique treat. I love that they're made with potatoes, and the glaze is the perfect finishing touch.
Nayyar Abbas Jatoi
[email protected]I'm not sure what went wrong, but my doughnuts turned out really greasy. I think I might have used too much oil when frying them.
Omopeju Faruq
[email protected]These doughnuts were easy to make and turned out great! I used a gluten-free flour blend and they still came out perfect. The glaze was a bit too runny for my taste, but that's an easy fix.
Kamisha Adams
[email protected]Wow! These doughnuts were amazing! I've never had anything like them before. The potato flavor was subtle, but it really complemented the sweetness of the glaze. I will definitely be making these again.
Ashik tamilan
[email protected]These doughnuts were a bit too dense for my taste, but the flavor was good. I think I would try a different recipe next time.
Abdul Qadus
[email protected]I'm not a huge fan of doughnuts, but these glazed potato doughnuts were really good. They were light and fluffy, and the glaze was the perfect amount of sweetness. I would definitely make these again.
Usrat Ahmed
[email protected]These doughnuts were a hit at my party! Everyone loved them, and they were all asking for the recipe. I will definitely be making these again for my next gathering.
Bigri Awam
[email protected]The glaze on these doughnuts was a bit too sweet for my taste, but the doughnuts themselves were delicious. I would definitely make them again, but I would use a different glaze recipe.
Adham Khouli
[email protected]I was pleasantly surprised by how easy these doughnuts were to make. The dough came together quickly and easily, and the frying process was simple and mess-free. I will definitely be making these again!
Tamim Miya
[email protected]These glazed potato doughnuts were an absolute delight! They had a perfect balance of crispy and fluffy textures, and the glaze added a delicious sweetness that complemented the potato flavor perfectly. I highly recommend this recipe to anyone lookin