Name: Eggless Potato Doughnuts recipe by Vanitha Bhat at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 10
Ingredients: 1 packet or 2 ¼ teaspoons active dry yeast; 1 cup lukewarm milk; 1/3 cup granulated sugar; ¼ cup oil; ¾ teaspoon salt; 1 teaspoon vanilla extract or essence; ½ cup mashed potatoes, at room temperature (boil, peel and mash 1 big potato); 3 to 4 cups all purpose flour or maida; Water if needed; Oil for deep frying; For chocolate glaze:; 2 tablespoons unsalted butter; 3 tablespoons cocoa powder; 1 teaspoon vanilla extract; 2 cups icing or confectioners’ sugar; 2 to 3 tablespoons milk or water; For the plain glaze:; 1 cup icing or confectioner’s sugar; 2 to 3 tablespoons water or milk; ½ teaspoon cinnamon powder or vanilla essence (whichever flavor you prefer); For powdered coating:; 1 cup powdered sugar (not confectioner’s sugar); ½ teaspoon cinnamon powder

Ingredients Serving: 10

1 packet or 2 ¼ teaspoons active dry yeast
1 cup lukewarm milk
1/3 cup granulated sugar
¼ cup oil
¾ teaspoon salt
1 teaspoon vanilla extract or essence
½ cup mashed potatoes, at room temperature (boil, peel and mash 1 big potato)
3 to 4 cups all purpose flour or maida
Water if needed
Oil for deep frying
For chocolate glaze:
2 tablespoons unsalted butter
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups icing or confectioners’ sugar
2 to 3 tablespoons milk or water
For the plain glaze:
1 cup icing or confectioner’s sugar
2 to 3 tablespoons water or milk
½ teaspoon cinnamon powder or vanilla essence (whichever flavor you prefer)
For powdered coating:
1 cup powdered sugar (not confectioner’s sugar)
½ teaspoon cinnamon powder

Instructions

Heat the milk to lukewarm temperature (hot to touch but not too hot; if it is too hot, it will kill the yeast)
In a mixing bowl, add the yeast and 2 teaspoons of sugar to the milk, mix gently with a spoon and keep aside. If the yeast is active, it will start to foam.
After about 5 minutes, add the mashed potatoes, sugar, oil, salt, vanilla and a little bit of the flour and beat well to mix the potatoes well.
Add the rest of the flour and mix (either in a stand mixer or by hand) to form a smooth and soft dough, adding water if necessary.
Knead the dough well for about 5 minutes till smooth and elastic and keep aside in a greased bowl, covered with a wet cloth or plastic, to rise in a warm place until double.
Turn the dough out onto a floured surface, divide into four pieces. Take one piece of dough and gently roll to about ½ inch thickness.
Cut with a floured doughnut cutter ; I used the lid of a jar and for the center, I used the cap of a small bottle.
Dust a large pan with all purpose flour or maida. Place the cut doughnuts onto this pan, to rise for another 30 to 45 minutes.
Once they double in size again, they are ready for deep frying. Heat the oil in a deep frying pan.
Once it turns hot, reduce the heat to medium and deep fry the doughnuts in batches (about two to three) on medium flame till golden brown, turning often.
Place on paper towels to absorb the excess oil.
To prepare the plain glaze: In a bowl, mix the ingredients until smooth with a whisk or spoon. The consistency of the glaze must be thick enough to coat the doughnut
To prepare the chocolate glaze: In a small bowl, sift cocoa powder and icing sugar or confectioner’s sugar together, to remove all lumps.
In a small pan, melt the 2 tablespoons of butter. Once it starts melting, add the cocoa powder-icing sugar mixture and gently stir.
Add the vanilla essence mix till it forms a smooth, shiny glaze.If needed, add about 1 to 2 tbsp of milk or water to get a pouring consistency for the glaze. Keep aside.
To prepare the powdered sugar coating: In a Ziploc bag or any plastic bag, mix the powdered sugar and cinnamon powder.
To glaze or coat the doughnuts: Once the doughnuts are fairly cool, dip them in the chocolate glaze on one side, lift with fork and place on cooling racks, with the glazed side up
Similarly, coat the doughnuts in the sugar glaze by dipping them whole and fully coating with the glaze. Place on rack or plate to set.
For the powdered sugar coating, place each fried doughnut in the bag and shake well to coat the doughnut well with an even coating of the powdered mixture.
Serve warm. They are best served the same day.

Similar Recipes