Why Cinnamon Sugar Falls Off Your Donuts

By Bigger Bolder Baking · 90 min

Ingredients

Instructions

1. Make the dough: whisk the eggs, sugar, warm mashed potatoes, milk, melted butter and salt in a large bowl until smooth.
2. In a medium bowl, combine the flour, baking powder and nutmeg, then work into the potato mixture to form a very soft dough that just holds together.
3. Wrap the dough in plastic wrap and refrigerate overnight. It keeps for up to two days.
4. Mix the cinnamon sugar: combine the sugar, cinnamon and salt in a shallow bowl and set aside.
5. Dust a baking sheet with flour. On a well-floured surface, roll the dough to ½ inch (12 mm) thick.
6. Cut out doughnuts with a 3-inch (7½ cm) cutter and a 1½-inch (3⅘ cm) cutter. Move them to the floured sheet, then re-roll the scraps and cut out as many as possible.
7. Set a wire rack over a rimmed baking sheet by the stove, with the cinnamon sugar nearby.
8. Heat the oil in a wide, heavy pan over medium heat until a thermometer reads 325–350°F.
9. Carefully fry 3–4 doughnuts at a time for 2–3 minutes per side, turning at about 3 minutes, until golden brown all over.
10. Drain on the rack until just cool enough to handle, then roll in the cinnamon sugar while warm. Return to the rack to cool fully. Repeat with the rest.

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

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