Until a few years ago, when we hosted a Chef's Dinner in our test kitchen and the Premier of our province was at the table. My daughter came to me in a panic; something was wrong with the donuts. They weren't as delicate and soft as usual, in fact they were hard. I called my mom in a panic and she said. "Oh, they are hard because the dough must have been refrigerated. You can't refrigerate a yeast dough."
Here, we share our favourite donut recipe made with mashed potatoes! And a behind the scenes peek at our donut shoot.
- Cook Time
- Prep Time
- 4 to 6Servings
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/3 cup unsalted butter, cubed
- 1 cup packed brown sugar
- 1 cup mashed potatoes (recipe below)
- 2 large eggs
- 3/4 to 1 cup buttermilk
- Canola oil, for frying
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 yukon gold potatoes, peeled and cubed
- 1/3 cup milk
- 1 tablespoon butter, melted
For potatoes, cook potatoes in boiling salted water until very tender, about 15 minutes. Drain and return to saucepan. Add milk and butter and mash until smooth.
For cinnamon sugar, combine all ingredients in small bowl; set aside.
For dough, whisk together flour, baking soda, ginger, and salt in large bowl. Work in butter until it resembles coarse meal. Add brown sugar and mashed potatoes. Slowly add eggs and buttermilk. Stir until rough ball forms, adding more flour if too sticky.
Turn dough out onto lightly floured surface. Knead dough 2 minutes; roll into 1/2-inch thick square. Cut rounds with 3-inch cutter, then cut smaller hole in centre. Place donuts on lightly floured baking sheet. Cover with clean cloth and let rise 30 minutes.
Heat oil in large skillet over medium heat. Fry donuts in batches for 2 minutes per side, or until puffed and golden and cooked through. Drain on paper towels. Dip donuts into cinnamon sugar, turning to coat. Serve immediately.