Cinnamon-Sugar Doughnuts

This recipe has been handed down from my Grandmother and uses one of her favorite vegetables – potatoes. Light and fluffy mashed potatoes is what creates the tender texture of these deep-fried doughnuts.

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Peel and boil enough potatoes to make up 2 cups of mashed potatoes – be sure not to add any butter/milk/seasonings. Once they are boiled, mash well so there are no lumps, then keep hot and set aside.

In a large bowl combine the hot mashed potatoes, sugar and buttermilk. Stirring until well combined. While stirring, slowly add in the eggs, – this will prevent them from scrambling, then add vanilla.

Stir in 2 1/2 cups of the flour mixture, then turn out onto a surface with the remaining 1/2 cup of flour. Knead in the remaining flour or until the dough is no longer sticky. Roll out to about 1/2″ thick and cut with a doughnut cutter (or 2 circles).

Pour oil into deep saucepan (don’t use a fry pan like I did – too dangerous with the open flame below!),  to about 2″ deep, and heat to 350°F using a deep-fry thermometer. Gently place 2-3 doughnuts into the hot oil, and fry about 20 seconds/side. Use tongs or chopsticks to flip (to get the correct frying time, break one apart and do a taste test). Make sure oil heats up to temperature again before adding next batch.

Once cooked, shake excess oil off doughnut and immediately toss with the cinnamon-sugar.

Now enjoy your indulgence!

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Cinnamon-Sugar Doughnuts
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Serves: 24
Ingredients
  • 3 cups GFC Flour Blend for Baking, divided
  • 5 tsp baking powder
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • 2 cups hot (plain) mashed potatoes
  • 2 cups sugar
  • 1 cup buttermilk (or milk alternative with 1 Tbsp vinegar added)
  • 4 eggs, lightly beaten
  • 1 tsp vanilla
  • Oil for frying
Topping
  • ⅔ cup sugar
  • 1 tsp cinnamon
Instructions
  1. Mix together 2 cups of flour, baking powder, xanthan, and salt. Set aside.
  2. In a large bowl combine the mashed potatoes, sugar and buttermilk. Stirring until well combined.
  3. While stirring, slowly add in the eggs, - this will prevent them from scrambling, then stir in the vanilla.
  4. Stir in 2½ cups of the flour mixture, then turn out onto a surface with the remaining ½ cup of flour. Knead in the remaining flour or until the dough is no longer sticky.
  5. Roll out to about ½" thick and cut with a doughnut cutter (or 2 circles).
  6. Pour oil into saucepan to about 2" deep, and heat to 350°F using a deep-fry thermometer.
  7. Gently drop 2-3 doughnuts into the hot oil, and fry about 20 seconds/side. Use tongs or chopsticks to flip (to get the correct frying time, break one apart and do a taste test). Make sure oil gets up to temperature again before adding the next batch.
  8. Shake excess oil off doughnut and immediately toss with the cinnamon-sugar.
Notes
Instead of cinnamon-sugar, you can dust them with powdered sugar

 

 
 

8 Comments

  1. Is there an error in the amount of cinnamon called for to dust the finished donuts? I’m guessing it should have been 2/3 cup of sugar and 1 tsp. of cinnamon. My Mom always added a pinch of ginger to the batter saying it would prevent the oil from soaking into the donuts while frying.

  2. I have never tried but I see no reason why not! The only thing I would make sure is that they are thick enough to hold their shape (thus helping the dough hold its shape). Let me know how they turn out!

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