Cakes & Bread
Soft and Fluffy Potato Donuts with Simple Powdered Sugar
Prep
90 min
Cook
30 min
Servings
22
Level
Medium
These potato donuts have a super soft and tender texture thanks to the steamed potato mixed into the dough, which keeps it extra moist and long-lasting. Perfect as an afternoon snack alongside a warm cup of coffee or tea, with a simple sweet flavor topped with classic powdered sugar that's totally addictive. This homemade recipe is easy for beginners to follow, and the results are as soft as your favorite bakery-style potato donuts.
🧂 Ingredients
🍽️ Servings: 22
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams, steamed and mashed potatoes
- 500 grams high-protein all-purpose flour
- 11 grams (1 packet) instant yeast
- 80 grams granulated sugar
- 25 grams powdered milk
- 2 eggs
- 150 ml cold water or liquid milk
- 60 grams margarine or butter
- 0.5 tsp salt
- 500 ml, for frying cooking oil
- 100 grams, for dusting powdered sugar
🛒 Products You Might Need
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Steam the potatoes until tender, peel, then mash them while still warm. Set aside until they reach room temperature.
- 2 In a large bowl, mix together the flour, instant yeast, granulated sugar, and powdered milk. Stir until well combined.
- 3 Add the mashed potato, eggs, and cold water little by little while kneading until the dough starts to come together smoothly.
- 4 Add the margarine and salt, then continue kneading for 10-15 minutes until the dough is smooth, elastic, and no longer sticky to the touch.
- 5 Shape the dough into a ball, place it in a bowl lightly greased with oil, and cover with a damp cloth or plastic wrap. Let it rest for 45-60 minutes until it doubles in size.
- 6 Punch down the dough, weigh it, and divide it into 20-24 equal portions (about 40-45 grams each).
- 7 Shape each portion into a ball, then poke a hole in the center with your finger or a donut cutter to form a ring shape. Place them on a baking sheet lined with parchment paper.
- 8 Cover the shaped dough again and let it rest for another 20-30 minutes until it puffs up.
- 9 Heat the cooking oil over medium heat — not too hot, so the donuts cook evenly through without burning on the outside.
- 10 Fry the donuts in small batches, flipping until both sides are evenly golden brown, about 1-2 minutes per side.
- 11 Remove the donuts and drain on a wire rack or paper towels to remove excess oil.
- 12 Once the donuts have cooled slightly (no longer hot), roll or dust them evenly with powdered sugar. Serve.
💡 Tips
• Make sure the potato is completely smooth with no lumps so the donuts turn out perfectly smooth and soft.
• Knead the dough until it's truly smooth and elastic (able to stretch thin without tearing) for maximum softness — this is the key to great potato donuts.
• Fry over medium-low heat so the inside cooks through completely before the outside browns too much.
• Dust the powdered sugar only once the donuts have completely cooled so the sugar doesn't melt and stays neatly and beautifully coated.
📊 Nutrition Facts / serving
150 kkal
Calories (kcal)
3 gramg
Protein
6 gramg
Fat
21 gramg
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊