Description
Learn how to make delicious Homemade Potato Donuts Milk with this perfect recipe that combines fluffy dough with creamy icing.
Ingredients
Scale
- 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
- In a bowl, combine 180 ml warm milk with active dry yeast. Stir gently and let stand to dissolve and activate.
- Place peeled and quartered potatoes in a pot of cold water. Bring to a boil and cook until tender.
- Drain and mash potatoes with 120 ml milk using a hand mixer until smooth and lump-free.
- Allow mashed potatoes to cool to room temperature.
- In a large bowl, mix cooled mashed potatoes, 310 ml warm milk, sugar, and salt using hands until well integrated.
- Incorporate melted butter into the mixture and combine thoroughly.
- Beat eggs in a separate bowl, then add to the potato mixture and mix by hand.
- Pour in the activated yeast mixture; mix until all ingredients are unified.
- Gradually add flour and knead with hands until a smooth and elastic dough forms.
- Shape dough into a large ball. Pour 30 ml vegetable oil into a clean bowl, add dough ball, and work oil through the dough.
- Cover bowl with a thick kitchen towel and place in a warm, undisturbed area. Let rise until doubled in size.
- Deflate dough by pressing down gently to release air.
- Cover again and let rise until doubled in size a second time.
- In a large skillet or deep pan, heat 360 ml vegetable oil to 180–190°C.
- Roll out a portion of dough on a floured surface to 1.25 cm thickness. Cut using a large and a small round cutter, reserving centers for donut holes if desired.
- Carefully lower cut donuts into hot oil. Fry each side for approximately 2 minutes or until golden brown.
- Transfer fried donuts to a plate lined with paper towel to absorb excess oil.
- Gather remaining dough, re-roll, cut, and fry additional batches.
- Whisk powdered sugar with 22–30 ml milk until smooth and desired consistency is achieved. Adjust milk or sugar to thicken or thin as needed.
Notes
- Ensure potatoes are well mashed to avoid lumps in the dough.
- Adjust the sugar in the icing based on preferred sweetness.
- Always monitor the temperature of the oil to ensure even cooking of donuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg