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.

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!

Cinnamon-Sugar Doughnuts

Marla Hingley

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings 24

Ingredients

  

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• 3 cups GFC Flour Blend for Baking divided
• 5 tsp baking powder
• 1/2 tsp xanthan gum
• 1/4 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

• 2/3 cup sugar
• 1 tsp cinnamon

Instructions

 

• Mix together 2 cups of flour, baking powder, xanthan, and salt. Set aside.
• In a large bowl combine the mashed potatoes, sugar and buttermilk. Stirring until well combined.
• While stirring, slowly add in the eggs, - this will prevent them from scrambling, then stir in the 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 saucepan to about 2" deep, and heat to 350°F using a deep-fry thermometer.
• 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.
• Shake excess oil off doughnut and immediately toss with the cinnamon-sugar.

Notes

Instead of cinnamon-sugar, you can dust them with powdered sugar

Tried this recipe?Let us know how it was!