One Ingredient Makes the Softest Cake Donuts You'll Ever Eat

By Bigger Bolder Baking · 75 min

Ingredients

Instructions

1. In a large bowl, whisk the eggs, sugar, warm mashed potatoes, milk, melted butter and salt until smooth.
2. In a medium bowl, combine the flour, baking powder and nutmeg, then work this into the potato mixture until you have a very soft dough that just holds together.
3. Wrap the dough and refrigerate overnight. It keeps up to two days.
4. In a shallow bowl, mix the sugar, cinnamon and salt for the topping. Set aside.
5. Flour a baking sheet and a surface. Roll the dough to 1/2 inch (12 mm) thick. Cut out doughnuts with 3 inch (7 1/2 cm) and 1 1/2 inch (3.8 cm) round cutters. Move them to the floured sheet, then re-roll the scraps and cut out more.
6. Set a wire rack over a rimmed baking sheet near the stove. Heat the oil in a wide, heavy pan over medium heat until a thermometer reads 325°F–350°F.
7. Fry 3 or 4 doughnuts at a time for 2 to 3 minutes per side, flipping at about 3 minutes, until golden brown all over.
8. Drain on the rack until just cool enough to handle, then roll in the cinnamon sugar while warm. Cool on the rack and repeat with the rest.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

More recipes with

EggMilkMashed potato