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Potato Donuts With Moscato And Coffee Glazes Recipe

Ingredients

How to make it

  • - In a large bowl, sift together the flour, baking powder, baking soda, salt and spices. Set aside.
  • - In the bowl of a stand mixer, using the whisk attachment, whip the sugar and eggs together until light and fluffy.
  • - Incorporate the melted butter and buttermilk and then stir in mashed potatoes.
  • - Add the potato mixture, a bit at a time, to the dry ingredients, mixing to combine before each new addition, but be careful to not over mix.
  • - The dough should be sticky, but if it’s too sticky to handle, add more flour until the texture is correct.
  • - Heat 2-inches of oil in a deep frying pan.
  • - Turn the dough out onto a floured surface and pat it out to ½-inch thickness.
  • - Cut with donut cutters, being sure to keep the donut holes to fry as the last batch.
  • - Fry the doughnuts in a single layer in the oil, turning with chopsticks once one side is a deep golden color and removing from the oil when both sides are the same shade of brown.
  • - Set finished donuts aside to drain on paper towels.
  • MEANWHILE...
  • - Make the glaze by mixing the powdered sugar and Moscato together in a wide, shallow bowl.
  • - Dip one side of each donut into the glaze or, alternately, drizzle glaze over the donuts.
  • - Allow glaze to set and enjoy with a strong cup of coffee.

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