Prep 1 hr
Cook 10 mins
Adapted from Buns in My Oven
For the donuts
- 2 medium idaho potatoes, peeled
- 2 1⁄2-3 cups all-purpose flour
- 1 large egg
- 3⁄4 cup plus 2 tablespoons potato cooking water (divided use)
- 1⁄4 cup sugar
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons active dry yeast
- 1⁄2 teaspoon ground mace
- 1⁄8 teaspoon freshly grated nutmeg
- lard or oil, for deep-frying
For the glaze
- 1⁄4 cup whole milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
- To make the donuts:.
- Boil the potatoes until fork tender. Set aside the cooking liquid. Push the potatoes through a food mill or mash by hand, leaving no lumps. Measure out 3/4 cup of mashed potatoes.
- In the bowl of a stand mixer, combine the mashed potatoes with 1/2 cup of flour and the egg.
- In a small pot, heat the 3/4 cup of potato water, sugar, butter, and salt over low heat until the butter has melted. Stir this mixture into the potato mixture and blend until smooth.
- Dissolve the yeast in the remaining 2 tablespoons of warm potato water. Add to the potato mixture. Mix in the mace and nutmeg and mix thoroughly.
- Add remaining flour a little at a time, with your mixer on low and fitted with the dough hook, until a stiff dough forms. Continue kneading until smooth and elastic.
- Remove dough to a greased bowl and place in a warm spot to rise until doubled in bulk, about one hour.
- Turn the dough onto a floured surface and roll to 1/2 inch thickness. Cut the dough with a floured biscuit or donut cutter. (I find this dough to be pretty soft, so I use a biscuit cutter since it's easier to move the full circle around than it is to move around the donut shape.).
- Cover and let rise until doubled in bulk, about 45 minutes.
- Heat a deep skillet or pot with 2 inches of oil to 375 degrees. Fry the donuts in batches (don't overcrowd the pan), flipping as needed until golden brown on both sides.
- Drain a paper towel lined plate.
- To make the glaze:.
- Heat the milk in a small saucepan until warm. Remove from the heat and stir in the powdered sugar and vanilla. Whisk together to form a glaze. Dunk the warm donuts in the glaze. Let sit for 5 minutes to set.