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Pennsylvania Dutch Potato Doughnuts Recipe

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My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness.

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Pennsylvania Dutch Potato Doughnuts Recipe

Prep: 20 min. Cook: 50 min.

Yield: 48 Servings

20 50 70

Ingredients

2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
1 cup milk
3 eggs, lightly beaten
2 tablespoons butter, melted
2 cups sugar
2 tablespoons baking powder
5 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
2 cups confectioners' sugar
5 tablespoons half-and-half cream
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Divide dough in half.
Turn onto a lightly floured surface; roll each half to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a small bowl, combine glaze ingredients until smooth; drizzle over warm doughnuts. Yield: about 4 dozen.

Originally published as Pennsylvania Dutch Potato Doughnuts in Cookin' Up Country Breakfasts Cookbook , p50

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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