Potato Donuts

Name: Potato Donuts
Yield: Makes 10–12 Donuts and Their Holes
Ingredients: ⅔ cup (5 oz/150 g) granulated sugar; 2 large eggs, lightly beaten; 2 tablespoons unsalted butter, melted; ½ teaspoon ground mace; 1 teaspoon salt; ¾ teaspoon freshly ground pepper; 1 teaspoon grated lemon zest; 1 cup (7 oz/220 g) cooked, mashed, and cooled russet potato (about 1 medium potato); 1½ teaspoons baking powder; ¼ cup (2 fl oz/60 ml) whole milk; Canola or peanut oil for deep-frying; 2 cups (10 oz/315 g) all-purpose flour

Preparation info

Makes
10–12
Donuts and Their Holes

Difficulty
Medium

Appears in

Donuts

By Elinor Klivans

Published 2011

About

Old-fashioned and modern come together in these classic donuts: Mashed potatoes add an uncommonly smooth texture, and mace—a spice made from the outer covering of nutmeg berries with, logically, a mild nutmeg flavor—adds aroma and herbal hints. Salt and pepper add an unexpected savory kick.

Ingredients

2 cups (10 oz/315 g) all-purpose flour
1½

Dessert
Vegetarian

Method

In a bowl, sift together the flour, baking powder, ¾ teaspoon of the salt, ¼ teaspoon of the pepper, and the mace. In another bowl, combine the potato, ⅓