Coffee Potato Doughnuts

The school holidays are long. Too long, some would say. A cooking session helps to make them happier and, with a little parental help, children can enjoy the making, as well as eating, of these.


  • 3 oz (75 g) cooked potato, mashed
  • 10 oz (275 g) plain flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ sachet fast-action dry yeast
  • ½ oz (15 g) butter, melted
  • 1 egg, beaten
  • Approx. 3 fl oz (75 ml) tepid milk
  • Vegetable oil for deep-frying

For the Icing

  • 5 oz (150 g) icing sugar
  • 1 teaspoon coffee granules
  • 1 tablespoon boiling water


Sift the flour, sugar and salt into a warmed bowl. Stir in the yeast, mashed potato, melted butter, the beaten egg and, lastly, enough milk to make a pliable dough. Knead well until silky smooth. (This can be done in a food processor.) Set aside in a warm place for an hour or so until the dough has doubled in size.

Knead again and then cut into about 12 pieces. I cut these with a wine glass and then cut a hole with a round petits fours cutter (a bottle top will do) in the middle of each one. Set aside again for 20 minutes until the doughnuts are well risen.

Deep-fry for 4 minutes or until they are golden brown, turning them over once during cooking. Drain on kitchen paper and cover with icing made by mixing the icing sugar with the coffee granules and boiling water.

‘Their food principally potatoes and oatmeal, very little meat … many of them live very poorly, sometimes having for three months only potato, salt and water.’

From A Tour in Ireland by Arthur Young, 1780.