Potato Doughnuts
Downstate Doughnuts
Chicago
Although these doughnuts are fried and not baked, they certainly qualify as a welcome holiday treat. They make a sweet addition to the breakfast spread or a mid-afternoon coffee break. The glaze is flavored with miso and sesame paste for a little bit of savory to go with the sweet.
Ingredients
Dough
3½ cups all-purpose flour
½ cup potato flour
2 tsp baking powder
1 tsp. baking soda
½ tsp. ground cinnamon
2 eggs
¾ cup sugar
¾ cup low-fat milk
2 tbsp. softened butter
½ cup riced cooked potatoes
Vegetable oil for frying
Glaze
3 cups sugar
1 cup whole milk
4 tbsp. butter, melted
1½ tbsp honey
4 tsp. miso
2 tbsp. sesame paste
½ tsp. butter extract
Steps
- For dough, combine flour, sugar, potato flour, baking powder, baking soda and cinnamon in large bowl; stir to mix well.
- Beat eggs in large mixer bowl until lightly foamy. With mixer on low speed, add sugar, milk and butter.
- Stir in dry ingredients, then add potatoes; mix well until all ingredients are incorporated.
- Let dough rest, refrigerated, for 30 minutes. When rested, roll out dough about ½-inch thick and cut out doughnuts.
- In deep fryer, heat vegetable oil to 375 F. Fry doughnuts in batches until golden brown.
- For glaze, in large bowl, whisk together all ingredients to thoroughly combine. Dip doughnuts in glaze.
Photo courtesy of Idaho Potato Commission