Old Fashioned Cinnamon Sugar Spudnut Donuts

The recipe Old Fashioned Cinnamon Sugar Spudnut Donuts can be made in about 21 minutes. This recipe serves 36 and costs 50 cents per serving. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 140 calories. Plenty of people made this recipe, and 2147 would say it hit the spot. It works well as a very affordable hor d'oeuvre. Head to the store and pick up yukon gold potatoes, vanilla, sugar, and a few other things to make it today. It is brought to you by Oh Sweet Basil. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so spectacular spoonacular score of 15%. If you like this recipe, take a look at these similar recipes: Cinnamon Sugar Cinnamon Chip Donuts, Cinnamon Sugar Donuts, and Cinnamon Sugar Donuts.

Servings: 36

Preparation duration: 20 minutes

Cooking duration: 1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Allow the potatoes to cool and then mash in a large bowl with skins on until no chunks remain. Add the eggs, and milk to the mixture and stir. In a small bowl add the sugar and baking powder and whisk to combine. Stir into the potato mixture then add the salt, shortening and vanilla. Add the flour 1 cup at a time (you may only need 2 to 3 cups depending on how much potato you used) until a soft, slightly sticky dough forms. Do not knead the dough. Heat oil in a cast iron pot to medium high or 375 degrees. Meanwhile, on a floured surface, roll out the dough, about 1/2" thick. Cut out your donuts and with your hand very near the oil (trust me, it will be less of a chance to splash and burn this way) drop the donuts, a few at a time in the oil. Turn constantly with a metal spider or slotted spoon until golden brown. Drain on a plate with a paper towel and then immediately into cinnamon sugar or desired topping.

 

Step by step:

1. Allow the potatoes to cool and then mash in a large bowl with skins on until no chunks remain.

2. Add the eggs, and milk to the mixture and stir. In a small bowl add the sugar and baking powder and whisk to combine. Stir into the potato mixture then add the salt, shortening and vanilla.

3. Add the flour 1 cup at a time (you may only need 2 to 3 cups depending on how much potato you used) until a soft, slightly sticky dough forms. Do not knead the dough.

4. Heat oil in a cast iron pot to medium high or 375 degrees. Meanwhile, on a floured surface, roll out the dough, about 1/2" thick.

5. Cut out your donuts and with your hand very near the oil (trust me, it will be less of a chance to splash and burn this way) drop the donuts, a few at a time in the oil. Turn constantly with a metal spider or slotted spoon until golden brown.

6. Drain on a plate with a paper towel and then immediately into cinnamon sugar or desired topping.

Nutrition Information:

covered percent of daily need