Potato Yeast Donuts

These soft, golden potato yeast donuts are rolled in cinnamon-sugar, and are perfect for a warm, comforting breakfast or sweet snack.

Recipe Information

Total Time:

Yield:

18 donuts and donut holes

Ingredients

1 (¼-ounce) package active dry yeast (2¼ teaspoons)

¼ cup warm water (115°F to 120°F)

1 cup whole milk

½ cup granulated sugar

¼ cup vegetable shortening

1 teaspoon salt

¾ cup prepared mashed potatoes, at room temperature

2 large eggs, at room temperature

5 cups all-purpose flour

Canola or vegetable oil for deep-fat frying

Granulated sugar or cinnamon-sugar blend

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Directions

In a small bowl, stir together yeast and warm water until dissolved. In a large saucepan, heat milk until almost boiling. Stir in sugar, shortening and salt until shortening is melted. Stir in mashed potatoes, eggs and yeast mixture. Using a wooden spoon, gradually stir in 4 cups flour.
Turn dough out onto a floured surface. Knead in remaining 1 cup flour; continue kneading to make a smooth, elastic dough (about 8 minutes). Shape dough into a ball.
Spray a large, clean bowl with nonstick cooking spray. Place dough in bowl; turn over to grease surface. Spray one side of plastic wrap with nonstick cooking spray; cover dough loosely with plastic wrap and a kitchen towel. Let rise in a warm place (80°F to 85°F) about 1 hour or until double in size.
On a lightly floured surface; roll dough to ½-inch thickness. Using a 3-inch donut cutter, cut dough into donuts and holes. Cover donuts and holes loosely with a clean towel. Let rise in a warm place (80°F to 85°F) about 1 hour or until double in size.
Meanwhile, in a deep-fat fryer or large heavy saucepan suitable for deep-fat frying, heat oil to 375°F. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 1½ inches of oil.
Fry donuts and holes for 2 to 3 minutes or until golden, turning halfway through. Remove with a slotted metal spoon or wire spider skimmer spoon. Drain on double-thickness of paper towels; cool slightly.
Place sugar or cinnamon-sugar blend in a medium shallow bowl. Dip donuts and roll donut holes in cinnamon-sugar to coat. Cool before serving.