Name: Potato Cake Donuts
Cook time: 4 min
Yield: About 24 doughnuts
Ingredients: 2 large eggs, at room temperature; 1 cup (10 oz/225 g) granulated sugar; 1 cup (8 oz/225 g) plain mashed potatoes, warm; ⅔ cup (5 fl oz/160 ml) whole milk; 1 tablespoon (½ oz/14 g) butter, melted; 1 ½ teaspoons salt; 3 ¾ cups (18 ¾ oz/531 g) all-purpose flour; 5 teaspoons baking powder; ½ teaspoon ground nutmeg; 2 quarts (64 oz/1.9 L) vegetable oil, for deep frying; 1 cup (8 oz/225 g) granulated sugar; 2 tablespoons cinnamon; ½ teaspoon salt

Method

10 steps

Mix eggs, sugar, milk, and melted butter until smooth and homogeneous.
Combine dry ingredients: flour, baking powder, ground nutmeg, and salt.
Add dry ingredients to wet mixture and stir with a flat or wooden spoon until a soft dough forms.
Wrap the dough and refrigerate overnight.
On a floured surface, roll out the dough to about half an inch thick.
Cut out donuts using a 3-inch cutter and cut a 1.5-inch hole in the center.
Heat vegetable oil to about 325°F (160°C).
Fry donuts in batches, about 2-3 minutes per side, until golden brown.
Remove donuts and drain on a wire rack.
While hot, toss donuts in cinnamon sugar mixture.

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