Mashed Potato Apple Cider Donuts
By Recipe courtesy of Scraps
Mashed Potato Apple Cider Donuts
By Recipe courtesy of Scraps
Yield/Serves:
About 2 dozen donuts, plus holes <br><br> <a href="https://www.surlatable.com/category/cat950421/">Learn more about Scraps</a> <br><br>
- 1 cup granulated sugar
- 3 teaspoons ground cinnamon, divided
- 1½ cups apple cider
- 5 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1½ teaspoons kosher salt
- 1 teaspoon ground nutmeg
- ¾ cup (lightly packed) dark brown sugar
- 3 tablespoons unsalted butter, melted
- 3 eggs
- 1½ cups leftover mashed potatoes
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 6 cups vegetable oil, for frying
Make cinnamon sugar: In a brown paper lunch bag, add sugar and 2 teaspoons cinnamon. Shake to combine. Alternately, stir together in a medium bowl. Set aside.
Make the apple cider reduction: In a small saucepan over high heat, bring apple cider to a boil. Simmer until syrupy and reduced to about ½ cup. Let cool.
Whisk the dry ingredients: In a large bowl, whisk flour, baking powder, salt and remaining 1 teaspoon cinnamon and nutmeg.
Whisk the wet ingredients: In a medium bowl, whisk apple cider reduction, brown sugar, butter and eggs until smooth. Whisk in mashed potatoes, buttermilk and vanilla.
Make the dough: Stir wet ingredients into dry ingredients with a wooden spoon until a shaggy dough forms. If dough looks too wet, add more flour. Turn dough onto a lightly floured work surface. Knead for about 1 minute, sprinkling with more flour if sticky. Cover with a towel and let rest for about 15 minutes. You can make the dough up to 24 hours in advance. Keep in the fridge and bring to room temperature before rolling out.
Shape the donuts: Roll out the dough until it’s about ½" thick, sprinkling with more flour if needed. Dip a sharp knife in flour and cut out doughnuts into 5" squares. Use a round 2" cutter to cut holes; alternately use the tip of a sharp knife. Re-roll leftover dough, and continue to cut more donuts. Try to handle the dough as little as possible for the most tender donuts.
Fry the donuts: Heat oil in a large Dutch oven until temperature reaches 365°F with a candy thermometer. Fry a few donuts at a time for about 2 minutes on each side until golden brown. Donut holes will take less time. Remove with a slotted spoon and drain on paper towel. While still warm, shake in the bag of cinnamon sugar. Eat immediately.
Notes:
The texture of your mashed potatoes will determine how much flour you need. If the dough is very sticky, add more flour, a few tablespoons at a time.
Use mashed potatoes without any additional flavorings like herbs or garlic.
Check one of the donuts after it is cooled to be sure the center is cooked through and adjust your heat and cooking time if needed.
For the ultimate fall treat, swap in the cinnamon and nutmeg for pumpkin pie spice. Make pumpkin pie spice sugar to coat.
If you have a donut cutter, use it here!
Make farmstand-style scrappy donuts bags for your guests by cutting the top 8" from paper lunch bags and folding the tops down. Fill with donuts for guests to take on the go!
Make the apple cider reduction: In a small saucepan over high heat, bring apple cider to a boil. Simmer until syrupy and reduced to about ½ cup. Let cool.
Whisk the dry ingredients: In a large bowl, whisk flour, baking powder, salt and remaining 1 teaspoon cinnamon and nutmeg.
Whisk the wet ingredients: In a medium bowl, whisk apple cider reduction, brown sugar, butter and eggs until smooth. Whisk in mashed potatoes, buttermilk and vanilla.
Make the dough: Stir wet ingredients into dry ingredients with a wooden spoon until a shaggy dough forms. If dough looks too wet, add more flour. Turn dough onto a lightly floured work surface. Knead for about 1 minute, sprinkling with more flour if sticky. Cover with a towel and let rest for about 15 minutes. You can make the dough up to 24 hours in advance. Keep in the fridge and bring to room temperature before rolling out.
Shape the donuts: Roll out the dough until it’s about ½" thick, sprinkling with more flour if needed. Dip a sharp knife in flour and cut out doughnuts into 5" squares. Use a round 2" cutter to cut holes; alternately use the tip of a sharp knife. Re-roll leftover dough, and continue to cut more donuts. Try to handle the dough as little as possible for the most tender donuts.
Fry the donuts: Heat oil in a large Dutch oven until temperature reaches 365°F with a candy thermometer. Fry a few donuts at a time for about 2 minutes on each side until golden brown. Donut holes will take less time. Remove with a slotted spoon and drain on paper towel. While still warm, shake in the bag of cinnamon sugar. Eat immediately.
Notes:
The texture of your mashed potatoes will determine how much flour you need. If the dough is very sticky, add more flour, a few tablespoons at a time.
Use mashed potatoes without any additional flavorings like herbs or garlic.
Check one of the donuts after it is cooled to be sure the center is cooked through and adjust your heat and cooking time if needed.
For the ultimate fall treat, swap in the cinnamon and nutmeg for pumpkin pie spice. Make pumpkin pie spice sugar to coat.
If you have a donut cutter, use it here!
Make farmstand-style scrappy donuts bags for your guests by cutting the top 8" from paper lunch bags and folding the tops down. Fill with donuts for guests to take on the go!