Pennsylvania Dutch Potato Doughnuts
TOTAL TIME: Prep: 20 min. + chilling Cook: 50 min.
YIELD: about 4 dozen.
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. —Marlene Reichart, Leesport, Pennsylvania
Ingredients
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2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
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1 cup whole milk
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3 large eggs, room temperature, lightly beaten
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2 tablespoons butter, melted
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2 cups sugar
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2 tablespoons baking powder
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5 to 6 cups all-purpose flour
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Oil for deep-fat frying
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GLAZE:
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2 cups confectioners' sugar
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5 tablespoons half-and-half cream
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1/2 teaspoon vanilla extract
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Optional: Food coloring and sprinkles
Directions
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1.
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. Refrigerate, covered, 1 hour.
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2.
Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter.
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3.
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.
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4.
In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts into glaze; add sprinkles if desired.
Nutrition Facts
1 doughnut: 163 calories, 6g fat (1g saturated fat), 14mg cholesterol, 74mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 2g protein.
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