Homemade Potato Donuts Milk
Delicious and fluffy homemade potato donuts that are perfect for any occasion, featuring a unique twist with potatoes for added moisture.
Ingredients
For the Donuts
- 4 medium potatoes, peeled and quartered
- 120 ml milk (for mashing potatoes)
- 500 ml whole milk
- 56 g active dry yeast
- 100 g granulated sugar
- 10 g salt
- 115 g unsalted butter, melted
- 2 large eggs
- 1.05 kg all-purpose flour
- 360 ml vegetable oil, plus 30 ml for bowl oiling and frying
- 120 g powdered sugar
- 22–30 ml milk (for icing)
Instructions
Preparation
- Start by gathering all your ingredients.
- Place the peeled and quartered potatoes in a pot of cold water and bring it to a boil. Cook until tender, about 15–20 minutes.
- Drain the potatoes and mash them with 120 ml of milk until smooth. Let the mashed potatoes cool to room temperature.
Mixing
- Combine cooled mashed potatoes with 310 ml of warm milk, sugar, and salt in a large bowl. Mix well.
- Incorporate melted butter into the potato mixture, then beat the eggs in a separate bowl and add them in.
Yeast Activation
- In a small bowl, combine 180 ml of warm milk with active dry yeast. Stir and let sit until dissolved, about 5-10 minutes.
Kneading
- Pour the activated yeast mixture into the potato mixture and stir until unified.
- Gradually add all-purpose flour while kneading the dough until it is smooth and elastic, about 5-10 minutes.
Rising
- Shape the kneaded dough into a ball and place it in an oiled bowl. Cover and let rise in a warm area until doubled.
- Deflate the dough and cover again to rise for a second time until doubled.
Frying
- Heat 360 ml of vegetable oil in a skillet to 180–190°C.
- Roll out the dough to about 1.25 cm thickness and cut out donuts.
- Fry each donut for approximately 2 minutes per side until golden brown.
- Transfer the fried donuts to a paper towel-lined plate.
Icing
- In a bowl, whisk powdered sugar with 22–30 ml of milk until smooth.
Notes
Store in an airtight container at room temperature. For longer storage, refrigerate but note they may lose fluffiness. Reheat in an oven at 180°C for 5-10 minutes.