Coffee Potato Doughnuts

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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


    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.