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.
My Private Note
Units: US | Metric
- 1Combine potatoes, sugar, eggs, and butter.
- 2Sift together flour, baking soda, cream of tartar, salt, and cinnamon.
- 3Add to potato mixture alternately with milk, ending with dry ingredients.
- 4If dough is too wet to roll out, add a little more flour.
- 5Chill 1 1/2 hours in fridge.
- 6Turn out onto a well floured board and roll out 1/4" thick.
- 7Cut with a floured doughnut cutter.
- 8Fry doughnuts and holes in 360F.
- 9deep fat.
- 10Turn only once.
- 11Drain on paper towels, then cool on a rack.
- 12Leave plain or roll in cinnamon sugar.
Browse Our Top Breads Recipes
You Might Also Like...View All Breads Recipes
Nutritional Facts for Cake Doughnuts
Serving Size: 1 (1728 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 93.3
- Calories from Fat 9
- Total Fat 1.1 g
- Saturated Fat 0.5 g
- Cholesterol 15.2 mg
- Sodium 111.9 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 0.5 g
- Sugars 7.3 g
- Protein 2.0 g