Maple Potato Donuts
35 min.
2 min.
56 donuts
Ingredients
- 500 g potatoes, cooked and mashed (no butter or milk)
- 168 g of sugar
- 250 ml of milk
- 2 tsp. of butter
- 125 ml of maple syrup
- 1 tsp. of vanilla
- 400 g of flour
- 5 tsp. of baking powder
- Oil for frying
Preparation
Combine mashed potatoes, sugar, maple syrup, milk, butter, and vanilla.
Stir in the flour and baking powder and mix well to make a smooth dough. The mixture will be a bit sticky.
On a clean, floured surface, finish kneading the dough by hand, adding flour if necessary, one tablespoon at a time. The dough should no longer be sticky.
Roll out dough to about 1 cm thick. Cut with a doughnut cutter, or use a glass about 7.5 cm in diameter and a smaller one for the center.
In a large pot, heat oil to 325°F to 350°F. It is recommended that you use a cooking thermometer throughout the frying process to ensure that the oil remains at the correct temperature. Fry each donut for one minute on each side.
Drain well on paper towels and let cool.
By: Émilie Gaillet
Note
Donuts can be stored in an airtight container or in the freezer.
You can sprinkle them with powdered sugar or brown sugar shortly after draining.
