Old Fashioned Cinnamon Sugar Spudnut Donuts
Just think about how wonderful potato rolls are and then imagine them as a fried donut.
Servings: 36 donuts
Ingredients
- 1 Cup Yukon Gold Potatoes boiled with skins on
- 2 Large Eggs beaten slightly
- 1 Cup Whole Milk
- 1 Cup Sugar
- 5 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 Tablespoons Shortening or Lard melted
- 2 teaspoons Vanilla
- 4 Cups Flour
- *cinnamon Sugar for Dredging
Instructions
- Allow the potatoes to cool and then mash in a large bowl with skins on until no chunks remain.1 Cup Yukon Gold Potatoes
- Add the eggs, and milk to the mixture and stir.2 Large Eggs, 1 Cup Whole Milk
- In a small bowl add the sugar and baking powder and whisk to combine.1 Cup Sugar, 5 teaspoons Baking Powder
- Stir into the potato mixture then add the salt, shortening and vanilla.1 teaspoon Salt, 3 Tablespoons Shortening or Lard, 2 teaspoons Vanilla
- Add the flour 1 cup at a time (you may only need 2 to 3 cups depending on how much potato you used) until a soft, slightly sticky dough forms.4 Cups Flour
- Do not knead the dough.
- Heat oil in a cast iron pot to medium high or 375 degrees.
- Meanwhile, on a floured surface, roll out the dough, about 1/2" thick.
- Cut out your donuts and with your hand very near the oil (trust me, it will be less of a chance to splash and burn this way) drop the donuts, a few at a time in the oil.
- Turn constantly with a metal spider or slotted spoon until golden brown.
- Drain on a plate with a paper towel and then immediately into cinnamon sugar or desired topping.*cinnamon Sugar for Dredging
Notes
Store in an airtight container for 2-3 days
Nutrition
Serving: 1g | Calories: 95kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg