Doughnuts 3 ways!

Potato Dough (spud-nuts)
Cake Dough
Old-Fashioned Sour Cream Dough

This was such a fun experiment in my house, I mean, who doesn’t love doughnuts?! I havent even shared this everywhere yet and I have already gotten more recipes to try and requests for variety and orders! It is so wild, people want blueberries, strawberries, chocolate… all of the things. Maybe one day I will convince my amazing pastry chef of a sister-in-law (follow her at simplysugarnsweets on IG) to open a bakery with me. Until then I don’t think i’ll be selling these, at least not any time soon. For now, I will just continue to share my recipes and encourage y’all to bake with me!

So! The verdict!? In my household we ranked these

1: old fashioned doughnut (Michael and moms favorite)

2: potato doughnut (Kristinas favorite)

3: cake doughnut

We really loved them all for different reasons, but at the end of the day, who doesn’t LOVE an old fashioned doughnut. When it comes to cake or potato doughnuts you really have to eat them right away for them to be to-die-for but they are decadent and indulgent in their own ways.

PRO TIPS:

  • Complete one whole doughnut first to see how it goes and adjust your fry time / frosting / oil heat accordingly
  • When frying the potato dough, fry them for longer than you think you need to, this is a very dense dough so the longer you fry them the softer and more airy the doughnut. Dont worry about the dark look to them, they get really soft with the frosting. Most all of mine I wish I hadn’t gotten nervous and taken them out.
  • Keep your oil around 350-370. If it is too hot your doughnuts will get spotty looking and if it is not hot enough you will not have strong active bubbles around the doughnut.
  • I used this doughnut cutter for all of my doughs, but you can make them by hand too, personally… I prefer the more rustic crazy looking doughnuts.

RECIPES:

Potato Doughnut:

DOUGH:

  • 2 1/4 teaspoons of yeast, or 1 packet
  • 3/4 cup of warm whole milk (30 seconds in the microwave)
  • 1 russet potato, peeled, boiled and mashed NO CHUNKS!
  • 1/2 cup sugar
  • 3 1/4 cups flour (all purpose or cake flour)
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup vegetable oil for dough
  • enough vegetable oil for frying – generally 2 – 3 inches in the pot

GLAZE:

  • 1/2 cup milk
  • 4 cups powdered sugar
  • 1 tablespoon vanilla
  • 1/2 teaspoon cinnamon

INSTRUCTIONS:

  1. Boil the potato and mash it until it has zero chunks in it, save about 1/4 c of the starchy water and let it cool until just over room temp.
  2. In a large bowl dissolve yeast in the starchy water, add the milk, mashed potato, sugar , salt, nutmeg, cinnamon 1/2 c oil, and eggs.
  3. Add in flour until you have a soft but manageable dough
  4. Place in a greased bowl and let rise until doubled, about an hour.
    1. start to heat up your oil to 350-370 degrees
    2. Mix together glaze
  5. On a lightly floured surface, spread out the dough into a disk about 1-2 inches thick, depending on how big you want your doughnuts.
    1. just don’t go any smaller than 1/2 inch.
  6. either, with your hands or with a doughnut cutter, shape your doughnuts (and keep those doughnut holes!)
  7. Fry in hot oil – I cant say this enough- do one whole one first and taste it to make adjustments as needed. Really look for that deep brown color so it is crispy on the outside and soft and fluffy on the inside. Heres how mine turned out:
    1. after it floats up to the surface, timer for 30 seconds
    2. flip, timer for 70 seconds
    3. flip, timer for 70 seconds
  8. Remove from oil and place on paper towels to let the grease drip off
  9. Dip and flip warm doughnut in the prepared glaze and rest on a wire rack with paper towels underneath to allow the glaze to completely cover doughnut and take a second to indulge.

Cake Doughnut:

DOUGH:

  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg, beaten and at room temp
  • 1/2 cup milk, at room temp
  • 1 tsp vanilla
  • 2 tablespoons butter salted, melted and at room temp
  • 2 cups flour (all purpose or cake)
  • enough vegetable oil for frying – generally 2 – 3 inches in the pot

Cinnamon Sugar Topping

  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  1. In a large mixing bowl whisk together the sugar, baking powder, salt and cinnamon together.
  2. Change it to the dough hook attachment and add egg, milk, vanilla and butter and mix until combined
    1. if you don’t have a mixer this can be done with a regular whisk and a wooden spoon or something strong to combine all of the ingredients fully
  3. Slowly add the flour (so you don’t get it all over yourself) until just combined
  4. Wrap dough in plastic wrap and chill in the fridge for 1 hour or up to a week
    1. Heat your oil to 350-370 degrees
    2. Mix together the cinnamon sugar and set aside
  5. On a lightly floured surface, spread out the dough into a disk about 1 inch thick, depending on how big you want your doughnuts.
    1. just don’t go any smaller than 1/2 inch or bigger than about 2 inches.
  6. Fry in hot oil, turning two or three times until golden. Approx. 2-3 minutes total.
  7. Remove from oil and place on paper towels to let the grease drip off
  8. Dip and flip warm doughnut in the prepared cinnamon sugar mixture and ENJOY!

Old-Fashioned (Sour Cream) Doughnuts

DOUGH:

  • 4 3/4 cups cake flour – this is very important for this recipe… you can try it with all purpose but the better the flour, the better the results with this because it is so delicate.
  • 1 1/4 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups sour cream
  • 4 1/2 large egg yolks
  • 3 tablespoons butter melted and cooled to room temp
  • enough vegetable oil for frying – generally 2 – 3 inches in the pot

GLAZE:

  • 1/2 cup milk
  • 4 cups powdered sugar
  • 1 teaspoon kosher salt

INSTRUCTIONS:

  1. In a medium sized bowl, sift the flour, baking powder and nutmeg together.
  2. whisk in the salt to distribute
  3. line a large mixing bowl with 2 long pieces of saran wrap criss cross so that you can fold it over the dough to go into the fridge to chill when ready.
  4. In a stand mixer bowl, beat on high speed the sugar, butter and yolks on high speed until the mixture lightens and fluffs up.
  5. Add the sour cream and mix until combined
  6. with the mixer on low add the flour mixture one large spoonful at a time, only add more when you can see the wet dough taking over the dry ingredients
  7. stop mixing once it is combined, mixing too much at this stage will develop the gluten too much and make the dough too dense.
  8. Spray the prepared saran wrap bowl with oil and transfer your dough to the bowl, spray the top of the dough with oil and cover.
  9. Refrigerate for a minimum of an hour – up to one week
  10. On a lightly floured surface, spread out the dough into a disk about 1 inch thick, depending on how big you want your doughnuts.
    1. just don’t go any smaller than 1/2 inch or bigger than about 2 inches.
  11. Fry in hot oil, turning two or three times until golden. Approx. 2-3 minutes total.
  12. Remove from oil and place on paper towels to let the grease drip off
  13. Dip warm doughnut in the prepared glaze and ENJOY!

2 thoughts on “Doughnuts 3 ways!

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