POTATO DOUGHNUTS
Steps:
- In a large bowl, whisk together the flour, baking powder, salt and nutmeg.
- Finely zest the oranges (you should get about 2 tablespoons) and set aside, then squeeze the juice (you'll need 3⁄4 cup).
- In a small saucepan, bring the orange juice to a boil, then remove from heat. Add the milk and butter and stir until the butter melts. Add the potato flakes and stir until combined and thickened. Transfer the mixture to the large bowl of an electric mixer.
- On low speed, beat in the eggs one at a time. Add the sugar, orange zest and vanilla and mix to combine. Gradually add the flour mixture, mixing until just combined. Cover and refrigerate overnight.
- When ready to fry, make the sugar coating: In a medium bowl, combine the sugar and zest.
- In a large deep saucepan, heat 3" to 4" oil to 360 degrees F (when frying, maintain a range of 340 degrees F to 360 degrees F).
- Meanwhile, place half the dough on a floured surface and turn to coat in the flour. Gently pat the dough at so it's 1⁄2" thick and use a floured 3" round cutter to cut out doughnuts. Punch out holes using a 1" cutter; reserve the holes. Use the smaller cutter to cut additional holes from the scraps.
- In batches of 3 to 4 large doughnuts, fry until deep golden brown, 1 1⁄2 to 2 minutes per side. Transfer to a baking rack. While the doughnuts are still warm, coat them one at a time in the sugar mixture; return to the rack. Repeat with the remaining dough.
NO-FRY POTATO DOUGHNUTS
Jill Shramek of Powell, Wyoming adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. "They are the best baked doughnuts you'll ever eat," she promises. "They're tender and terrific."
Provided by Taste of Home
Time 1h5m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70°-80°. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.), In bread machine pan, place the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes., Bake at 350° for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.
Nutrition Facts : Calories 173 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
AUNT KATHY'S OLD-FASHIONED POTATO DONUTS
As a child, my husband loved going to his Aunt Kathy's in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.
Provided by Jennifer
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
- Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
- Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
- Transfer donuts to a wire rack to cool.
Nutrition Facts : Calories 1059.9 calories, Carbohydrate 31.9 g, Cholesterol 19.8 mg, Fat 103.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 16.7 g, Sodium 258 mg, Sugar 10.9 g
POTATO CANDY
The potatoes in this recipe provide starch and don't add flavor. You won't even know there are potatoes in it. You will only taste a sweet confection. When adding the confectioners' sugar and peanut butter, be aware that the amounts are approximate. You may add more or less, depending on your tastes.
Provided by Rhonda
Categories Desserts Candy Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
- Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 19.1 g, Cholesterol 5.2 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 5.7 g, Sodium 224.4 mg, Sugar 13.8 g
PENNSYLVANIA DUTCH POTATO DOUGHNUTS
My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO BALLS
May be frozen for later use. Just increase baking time if frozen.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
- Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.4 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 180.6 mg, Sugar 20.9 g
DELICIOUS POTATO DOUGHNUTS
I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. -Pat Davis, Beulah, Michigan
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. , In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels. , For frosting, combine the confectioners' sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.
Nutrition Facts : Calories 226 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 185mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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