| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 1 hr 10 min |
| Cook: | 15 min |
| Yield: | 30 doughnuts |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 1 hr 10 min |
| Cook: | 15 min |
| Yield: | 30 doughnuts |
Ingredients
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup instant mashed potatoes
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 3 large eggs plus 1 egg white
- 2 tablespoons ground cinnamon
- Vegetable oil, for frying
Instructions
- Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt. Return to medium heat and stir until the dough is tight and doesn’t stick to the sides of the pan, about 2 minutes. Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes.
- Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next. Once the eggs are mixed in, beat until smooth and glossy, about 1 minute. Set aside for 1 hour.
- Combine the remaining 1 cup sugar and the cinnamon in a shallow dish. Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees. With a small ice cream scoop, drop heaping teaspoonfuls of dough into the oil (in batches). Fry, turning once, until golden brown, about 6 minutes. Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat. Serve warm.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 103 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 23 mg |
| Sodium | 60 mg |
| Serving Size | 1 of 30 servings |
| Calories | 103 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 23 mg |
| Sodium | 60 mg |
Reviews
Anyone w/Family that has used Potatoes for a Bread,Rolls or other recipes,Will “get it”.Even Gnocchi is a potato based ‘dumpling’.As said,”don’t ask,just try”.If go by recipe,should work for You as well.Dehydrated potato flakes are easier than fresh cooked.Look@similar recipes to get comfortable and a delicious Pastry will be ready for quick snacking or stave off that pint of premium ice cream lurking in the freezer.Really Good.Cut in half first Time.
Lip smacking good! A last min. tasty snack for the kids in the evening.. the ingredients were the “norm” in the house. Fast, easy and so delicious!
I can tell you without even cooking this recipe that it is the instant mashed potatoe flakes that yields the desirteable results you are looking for. Instant potatoe flakes are dehydrated, so therefor they soak up liquids. They are used as a binding agent…they creator/writer of this recipe REALLY should have specified. Once you try it with instant potatoes it shoild be a wonderful recipe! A badly written recipe is like giving bad directions in the city…You end up lost and pretty ticked by the time you are done.
I had the same problem, very soupy batter. I really wanted doughnuts, so I decided I would try to fix the problem. I added an extra 1/2 cup of flour to thicken it, which worked pretty well, but I noticed the flour taste started to take over the batter, to stop this unfortunate taste from ruining my recipe, I added 1/2 cup of instant potato flakes along with about 2 tablespoons of sugar. This definitely did the trick. My batter not only thickened WAY up, it also tasted like doughnuts instead of flour.
This looked so good, but even after using the exact measurements and following everything to the letter. The only thing I did different was add an extra small amount of flour hoping to help with the gloppyness!!! I waited and then went to fry the dough up. Used a small cookie scoop, since I figured it would be better to make smaller bites. The dough would not finish cooking. I left them in and the only thing they did was burn!!!
Hope this can be adjusted and fixed. It sounds good in theory!
I have not tried this recipe yet but when I read it I immediately understood that the dry potato flakes are to be used, not prepared mashed potatoes. If they wanted them prepared it would say so or they would just say mashed potatoes, not indicating “instant” since any prepared mashed potatoes would do. Instant indicates the form in which the potatoes should be used.
I agree with the reviewer that said the best way to ‘tighten’ up this dough would be with more dry ingredients, i.e. the potato flakes.
has anyone tried this recipe using just the mashed potato flakes, not already made mashed potatoes?? seems to me if the result is always soupy the logical thing to do would be to try it using just the flakes, not the finished product of instant mashed potatoes….. recipe doesn’t say which
Okay, the recipe looked easy so that a novice like myself was willing to take a crack at it. The result, a soupy dough that ended being doughnut blobs. Perhaps one less egg and some miracel device to make perfect rounds might have helped. No matter how short of time or how small the dough dropping was I ended up with a black dough ball covered in cinnamin. Not my most sucessful recipe but fun to try.
I agree with the other two comments…the batter is soupy. I added more flour and it helped a little bit with the later batch, but the beginning ones looked bad. I never got a perfect round dough ball. I think the flour is off…maybe 1 1/2 cups of flour, not just 1/2?
The taste was very good. But it seemed almost impossible to drop into balls. Turned out more like a funnel cake. The batter was soupy and not dough like!