Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato Donuts Aka Tater Nuts Recipe
    Lost? Site Map

    Potato Donuts Aka Tater Nuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    1 hrs

    10 mins

    Air Force Mama's Note:

    Adapted from Buns in My Oven

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the donuts

    For the glaze

    Directions:

    1. 1
      To make the donuts:.
    2. 2
      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.
    3. 3
      In the bowl of a stand mixer, combine the mashed potatoes with 1/2 cup of flour and the egg.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Remove dough to a greased bowl and place in a warm spot to rise until doubled in bulk, about one hour.
    8. 8
      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.).
    9. 9
      Cover and let rise until doubled in bulk, about 45 minutes.
    10. 10
      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.
    11. 11
      Drain a paper towel lined plate.
    12. 12
      To make the glaze:.
    13. 13
      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.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Potato Donuts Aka Tater Nuts

    Serving Size: 1 (104 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 195.9
     
    Calories from Fat 20
    10%
    Total Fat 2.2 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 16.8 mg
    5%
    Sodium 100.5 mg
    4%
    Total Carbohydrate 40.5 g
    13%
    Dietary Fiber 1.2 g
    5%
    Sugars 19.5 g
    78%
    Protein 3.4 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites