Spiced Potato Doughnuts
3 1/2 cups all-purpose flour
4 teaspoons double-acting baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 large eggs
3 tablespoons unsalted butter, melted
3/4 cup sugar
1 1/2 cups mashed cooked russet (baking) potatoes (about 1 pound)
1/2 cup milk
2 teaspoons freshly grated orange zest if desired
1 teaspoon vanilla
vegetable oil for frying
For the coating
1/2 cup sugar
1/2 teaspoon ground cinnamon, or to taste
Into a bowl sift the flour, the baking powder, the salt, the cinnamon, and the
In a small bowl whisk together the eggs, the butter, the
potatoes, the milk, the zest, and the vanilla until the mixture is combined
well, add the potato mixture to the flour mixture, and stir the dough until it
is just combined. Chill the dough, covered, for 1 hour, or until it is cold and
can be handled easily.
Roll out half the dough 1/2 inch thick on a well-floured
surface and with a 3- to 3 1/2 inch doughnut cutter cut out doughnuts, reserving
the center pieces. With the other half of the dough either cut out round
doughnuts in the same manner or shape the dough into crullers. For the crullers,
roll the dough into a 1/2-inch-thick rectangle about 14- by 5-inches and cut
into 5- by 1/2 inch strips.
To form each cruller twist 2 strips of dough together and
pinch the ends to secure them. Fry the round doughnuts, the reserved doughnut
centers, and the crullers in batches in 2 inches of 375°F. oil, or until they
are golden, transferring them as they are fried to paper towels to drain.
While the doughnuts are still warm roll them, 1 at a time, in the sugar mixture,
coating them well. The doughnuts keep, wrapped in plastic wrap, for 1 day.
Make the coating: In a shallow bowl stir together the sugar and the cinnamon.
Makes about 20 doughnuts.
Gourmet - January 1990