Recipe by Aroostook
Love chocolate doughnuts. These freeze well if you'd like to keep extra on hand.
Top Review by JERSEY FLOURCHILD
These doughnuts were light in texture, and did NOT have a heavy oil taste I iced half with vanilla the remianing with chocolate. Nice to know that they freeze well as it was more than the 24 (maybe the size of my cutter). Next time I will half the recipe. My family very much enjoyed them as did I.
- 1 1⁄2 cups sugar
- 1⁄4 cup melted butter
- 1 cup cold mashed potatoes (these need to be plain without butter, milk etc.)
- 2 eggs, beaten
- 3 cups flour, sifted
- 2 tablespoons baking powder (I know, it's a lot)
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1⁄2 cup cocoa
- 1⁄2 cup buttermilk or 1⁄2 cup sweet milk
Directions See How It's Made
- Stir sugar, butter and potatoes into eggs and beat until creamy.
- Sift flour, baking powder, salt, nutmeg and cocoa together.
- Alternately add milk and flour to egg mixture.
- Chill well for 2+ hours (overnight even).
- Roll 1/2 inch thick (*It is best to roll small amounts at a time and keep dough chilled as much as possible. Or you can roll, cut and return doughnut to fridge to keep chilled before frying. It makes it easier to handle).
- Cut out.
- Fry in hot fat (365 F) 3 minutes turning once.