Potato Donuts

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Potato Donuts

Ingredients

Salad Potatoes - 10.6 oz
Wheat Flour - 2 cups
Baking Powder - 1½ teaspoons
Coarse Salt - 1 teaspoon
Ground Black Pepper - 1 teaspoon
Ground Nutmeg - 1⅕ teaspoons
Sugar - 1 cup
Chocolate eggs - 2 pieces
Milk - ¾ cup
Citrus Zest Mix - 1 teaspoon
Vegetable Oil - to taste
Butter - 2 tablespoons

Step by Step guide

Step 1

Peel the potatoes (preferably use Russet variety) and cut into 2.5 cm cubes. Boil in salted water until soft (about 18–20 minutes).

Step 2

Drain in a colander and dry, then press through a potato ricer into a bowl. Mix the flour with baking powder, 0.75 teaspoons of salt, and a quarter teaspoon of pepper, then add nutmeg and set aside. In a mixing bowl, combine the potatoes, one-third cup of sugar, eggs, milk, butter, and zest using a paddle attachment until smooth. While mixing, gradually add the flour mixture in a thin stream. Knead the dough and let it rest for 10 minutes.

Step 3

Mix the remaining salt, pepper, and sugar in a bowl and set aside. In a deep saucepan, heat the oil to 374°F (the oil should cover the bottom with a layer of about 5 cm). On a lightly floured surface, roll out the dough into a circle with a diameter of 25 cm and a thickness of about 1 cm. Use a round cutter to cut out circles from the dough, then cut out the centers with a smaller cutter. (Gather the remaining dough, roll it out again, and cut out more donuts.)

Step 4

Fry the donuts in hot oil for 3–4 minutes, then use a slotted spoon to transfer them to a baking sheet lined with parchment paper to cool. Roll in the sugar-pepper mixture.