You Don't Need a Donut Cutter

By Bigger Bolder Baking · 60 min

Ingredients

Instructions

1. Whisk the eggs, sugar, warm mashed potatoes, milk, melted butter and salt in a large bowl until smooth.
2. Combine the flour, baking powder and nutmeg in a medium bowl, then work it into the potato mixture until you have a very soft dough that just holds together.
3. Wrap the dough in plastic wrap and refrigerate overnight, or for up to two days.
4. Mix the sugar, cinnamon and salt for the topping 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 (7.5 cm) round cutter and a 1½-inch (3.8 cm) round cutter. Move them to the floured sheet, then re-roll the scraps and cut out more until all the dough is used.
7. Set a wire rack over a rimmed baking sheet beside the stove. Heat the oil in a wide, heavy pan over medium heat until a thermometer reads 325°F to 350°F.
8. Fry 3 to 4 doughnuts at a time for 2 to 3 minutes per side, flipping at about 3 minutes, until golden brown all over.
9. Drain on the wire rack until just cool enough to handle, then roll in the cinnamon sugar while still warm. Return to the rack to cool fully. Repeat with the remaining doughnuts.

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

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