AUNT KATHY'S OLD-FASHIONED POTATO DONUTS
As a child, my husband loved going to his Aunt Kathy's in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.
Provided by Jennifer
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1059.9 calories, Carbohydrate 31.9 g, Cholesterol 19.8 mg, Fat 103.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 16.7 g, Sodium 258 mg, Sugar 10.9 g
SAVORY POTATO DOUGHNUTS
Ready, Set, Cook! Special Edition Contest Entry: A great way to use up leftover mashed potatoes. And who doesn't love warm doughnuts
Provided by blackdogchef
Categories Breakfast
Time 30m
Yield 12 doughnuts, 6 serving(s)
Number Of Ingredients 13
Steps:
- brown off bacon.
- prepare mashed potatoes. Instead of adding in milk or butter add 4 oz of goat cheese.
- Combine all ingredients (a food processor may be used).
- Roll out on a lightly floured surface. Adjust dough consistency, if needed, adding flour if dough is too sticky or a little milk if too crumbly, until a soft, rollable dough is obtained. Add as little flour as is possible to avoid having heavy, tough, doughnuts.
- Cut out doughnut shapes using a doughnut cutter, two biscuit cutters or two glasses (a shot glass is a good size for cutting out the doughnut holes). Dip the cutters in flour before each cut.
- Use a spatula sprayed with non-stick spray to transfer the doughnuts to hot oil (about 370°F). Turn once until browned on both sides and cooked through. If outside of doughnut browns before inside is cooked, reduce temperature.
- Remove from oil using a slotted spoon and drain on paper towels. Shake in a brown paper bag filled with granulated sugar (cinnamon may be optionally added) or dust with confectioners sugar while still warm.
- For a festive look, drizzle with confectioners icing and sprinkle with colored jimmies.
- Serve warm.
Nutrition Facts : Calories 636.5, Fat 18.5, SaturatedFat 7.9, Cholesterol 86.3, Sodium 817.8, Carbohydrate 100.6, Fiber 2.5, Sugar 34.1, Protein 16.8
SAVORY MASHED POTATO DOUGHNUTS
I hear the main ingredient in Krispy Kreme doughnuts is potatoes. Here's a healthier doughnut- baked! From wholefoodsmarket.com
Provided by Roosie
Categories Breads
Time 57m
Yield 6 dougnuts, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes 20-25 minutes, until soft.
- Drain well.
- Mash potatoes with butter, cheese, salt, and pepper.
- Refrigerate until cold.
- Preheat oven to 400 degrees.
- Toast amaranth for 15 minutes, shaking pan occasionally to toast evenly.
- While amaranth is toasting, work flour into potatoes.
- Split potato mixture into six equal portions.
- Roll each portion into a 7 inch rope.
- Roll each rope in toasted amaranth, then form into a donut shape.
- Place donuts on a lightly greased cookie sheet, and bake 12 minutes.
Nutrition Facts : Calories 271.4, Fat 6.8, SaturatedFat 3.6, Cholesterol 15, Sodium 278, Carbohydrate 44, Fiber 5, Sugar 1, Protein 9.3
MASHED POTATO DOUGHNUTS
As a special treat in winter, my parents would make a double batch of these doughnuts to welcome us six kids home from school. This recipe from my great-aunt has been handed down through the generations.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours. , Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-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. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 309mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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