BUTTERMILK POTATO DOUGHNUTS
About 20 doughnuts
Please read About Doughnuts.
Prepare:
- 2 cups riced boiled russet potatoes
Whisk together thoroughly in a medium bowl:
- 3 ¾ cups (470g) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon grated or ground nutmeg or cinnamon
Beat in a large bowl, with an electric mixer at high speed, until foamy, about 1 minute:
- 2 large eggs
Gradually add and beat until thick and creamy:
- ¾ cup (150g) sugar
On low speed, add and beat until blended:
- 1 cup (245g) buttermilk
- 4 tablespoons (2 oz or 55g) butter, melted
- 1 teaspoon vanilla
Beat in the riced potatoes. Using a large spoon, stir in the flour mixture. The dough will be very soft. Wrap in plastic and refrigerate for at least 2 hours and up to 24 hours.
Roll out, cut, rest, and fry as for Cake Doughnuts. Drain briefly on a baking sheet lined with paper towels, then, while still warm, toss in a bowl with:
Or let cool and glaze with:
- Any icing or glaze