Recipe by cuisinebymae
These are light and moist. This is a very old Nova Scotia recipe. Try these and you'll never be happy with store-bought doughnuts again. The key to making good doughnuts is to only add enough flour so you can roll them out and cut them. Too much flour can make them rather dry. Use plenty of flour on the cutter or the doughnuts will stick in it.Prep time does not include chilling time.
Top Review by cornopean
Decent donuts. You don't have to use yeast and therefore no waiting for them to rise. The real test of any donut is what does it taste like 24-48 hrs after they're cooked. I'll update.
- 2 cups potatoes, mashed well
- 1 3⁄4 cups sugar
- 3 eggs, beaten
- 2 tablespoons melted butter
- 5 cups all-purpose flour (approximately)
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 cup milk
- 1 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
Directions See How It's Made
- Combine potatoes, sugar, eggs, and butter.
- Sift together flour, baking soda, cream of tartar, salt, and cinnamon.
- Add to potato mixture alternately with milk, ending with dry ingredients.
- If dough is too wet to roll out, add a little more flour.
- Chill 1 1/2 hours in fridge.
- Turn out onto a well floured board and roll out 1/4" thick.
- Cut with a floured doughnut cutter.
- Fry doughnuts and holes in 360F.
- deep fat.
- Turn only once.
- Drain on paper towels, then cool on a rack.
- Leave plain or roll in cinnamon sugar.