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fluffy yeast raised potato donuts on a cooling rack

Fluffy Yeast-Raised Potato Donuts with Maple Vanilla Glaze

These fluffy yeast-raised potato donuts are hand-rolled and deep-fried to golden perfection. With the addition of mashed potatoes, these donuts are delightfully soft yet substantial. Dipped in a delicious, lightly spiced vanilla maple glaze, these donuts are made even more special. Don't be intimidated by this process - my recipe is intended to walk you through it step-by-step!
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Course: Breakfast
Cuisine: American
Keyword: best donut recipe, Deep fried, fluffy donuts, glazed donuts, potato donuts, yeast donuts, yeast raised donuts
Prep Time: 35 minutes
Cook Time: 45 minutes
Proofing (2 proofs - 75 min each): 2 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 16 (2.5 inch) donuts
Calories: 350kcal

Equipment

  • Fine mesh sieve or potato masher, for mashing potato
  • stand mixer, fitted with dough hook
  • Dutch oven or large pot, for deep frying
  • Tons, optional but very useful
  • spider strainer, or similar tool for scooping donuts out of oil
  • Candy thermometer, for measuring oil temperature
  • Half-sheet tray fitted with a cooling rack
  • Parchment paper cut sixteen 4x4 inch pieces of parchment paper

Ingredients

  • 1 medium 5 to 6-ounce russet potato, you'll use about 3 ounces/85 g for the recipe
  • 2¾ cups (12.5 ounces/354 g) All purpose flour, plus more as needed for kneading/mixing
  • 1/4 cup (1.5 ounces/50 g) granulated sugar
  • 1 ½ teaspoon instant dry yeast (not rapid rise)
  • 1 ½ teaspoon Diamond Crystal kosher salt, use half if iodized or Morton's kosher
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 cup (4 ounces) milk (any percentage), room temperature
  • 1 teaspoon vanilla extract
  • 4 tablespoons (2 ounces/56 g) unsalted butter, melted and warm about 115 ℉/61℃
  • 2 quarts vegetable oil or other neutral oil, refined coconut oil is ideal here, but can be hard to find in bulk

Glaze

  • 2 cups (240 g) confectioner's sugar, sifted
  • 1/4 teaspoon ground cinnamon
  • pinch salt
  • 1/4 cup milk, any percentage
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup, optional

Optional Cinnamon Sugar Coating (instead of glaze - or make 2 kinds!)

  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)

Instructions

Prep your Potato

  • Cook the Potato: Boil, steam, or bake the potato until it is fork-tender. Allow it to cool slightly before peeling it and pressing it through a fine-mesh sieve. Alternatively, you can mash it with a potato masher until finely mashed with no chunks.
  • Measure the Mashed Potato: Measure out 3 ounces (85 g, 3/4 cup gently spooned) potato and set aside to cool to room temp. Alternatively, you can refrigerate the mashed potato in an airtight container for about a week. Bring the potato to approximately 70℉ (21℃) prior to using.
    You'll have a little potato left over. You can refrigerate or freeze for later use. Keep in mind, we're using a potato that's a little bigger than what you actually need to ensure you have enough potato "meat" (no skin) for the recipe. Some discard is ok.

Make the Dough - First Rise

  • Whisk the Dry Ingredients: In the bowl of a stand mixer fitted with the dough attachment, whisk the flour, sugar, yeast, salt, nutmeg, cinnamon, and baking powder by hand.
  • Add the Wet Ingredients and Knead: To the same bowl, add the milk, vanilla, melted butter, egg, and prepared potato. Knead the dough on low speed for approximately 15 minutes until silky smooth.
    The dough should be sticky but pull away from the sides of the bowl. You may need to add 1-2 tablespoons of flour during the mixing process, so keep an eye on the dough.
  • First Rise: Transfer the dough to a lightly greased bowl, and allow to proof at room temperature for approximately 75 to 90 minutes (depending on the temperature of your kitchen/home). The dough will be light and puffy, but not necessarily double in size.
    Test the proof level: At the 60 to 65-minute mark, use a lightly floured finger to press into the dough. If the dough springs back quickly, it needs more time to rise, so let it proof for another 15 minutes. If the dough retains a shallow indentation without bouncing back, it is properly proofed.
    If the dough doesn't spring back at all, and sinks when you press on it, it is likely over-proofed. You may still proceed with the recipe but note the texture of the donuts will be affected. By testing the proof-level early on, you can prevent against over-proofing.
  • Shape the Donuts: Turn the proofed dough onto a lightly floured surface. Divide the dough into 16 even pieces (I like to make 14 full donuts and 4-6 mini donut holes for testing the fry oil).
    Cut 16 small, 4x4 inch squares of parchment paper and lay out on a flat surface or on a baking sheet. Each donut will be placed on its own little piece of parchment paper.
    Round the dough pieces into balls with your hands. Gently flatten one, and pinch through the center with your thumb and forefinger. Gently stretch the dough into a 3-inch ring. The donut ring will be a little misshapen, but that's okay! Do your best to ensure the ring is as even as possible (no super thin or super thick sides).
    Place the donut on one of the 4x4 inch pieces of parchment paper. Place on the baking sheet. Repeat shaping the donuts with the remaining pieces.
  • Second Rise: Cover the donuts lightly with plastic and let rise until approximately double in size, 75 to 90 minutes (depending on the temperature of your kitchen).
    Alternatively, you can refrigerate overnight and then bring to room temperature approximately 45 minutes prior to deep frying.

Deep Fry the Donuts:

  • Prep your Workstation: Before you get into deep frying, it's important to set up your workstation. Line a large backing sheet with tin foil, and then a layer of paper towels. The paper towels will absorb the oil, and the tin foil (while optional), helps with easy clean-up. Place a cooling rack, approximately the same size as the pan, on top of the paper towels. You will place the hot donuts on the rack when they come out of the fryer.
    You'll want to have a medium-sized plate (or wide bowl) positioned near your pot or Dutch oven, with a set of tongs. You'll use this plate to discard the pieces of parchment paper when you pluck them out of the oil with the tongs (Note that you can scoop the parchment out with the spider strainer, but tongs are much easier to maneuver)
    Pour enough vegetable oil in your pot or Dutch oven to fill approximately 4 inches. Clip your candy thermometer to the edge of the pot, to ensure it is immersed in the oil and secure.
  • Heat the Oil: Turn the burner on medium, and begin to slowly heat the oil. You want the oil to reach approximately 360℉ (182 ℃). Ideally, you'll be keeping the oil in the range of 355 to 365℉ 179 - 185℃) for the duration of the deep-frying process.
  • Prep the Glaze: As the oil comes to temperature, in a medium bowl, combine the confectioner's sugar, cinnamon, salt, milk, vanilla, and maple syrup (if using). Whisk until thoroughly combined. Set aside next to your baking tray/cooling rack set-up.
    The bowl should be wide enough to dip your donuts in.
  • Prep your OPTIONAL Cinnamon Sugar Topping: In a medium bowl, mix the sugar, cinnamon, and cardamom (if using). Set aside next to your baking tray/cooling rack set-up.

Deep Fry the Donuts:

  • Deep Fry the Donuts: Once the oil has reached 360℉ (182 ℃), carefully place the doughnuts into the hot oil, two or three at a time. You can leave them on the parchment paper - it will naturally separate in the oil, and you can remove it with tongs.
    Fry the doughnuts for roughly 3 minutes, flipping them halfway, until they turn golden brown. Use a slotted spoon to take them out of the oil and set them on a cooling rack. The donut holes should take anywhere between 1 minute and 30 seconds to 2 minutes.
    Doneness Indicator: Properly fried donuts should be deep golden brown and float to the surface when ready. Since they have baking soda, these donuts may appear to brown a lot, but that's totally okay and exactly what you're looking for!
    Tip: Check the first batch—if they’re golden brown but not too dark, the oil is at the correct temperature. If they’re undercooked inside or too greasy, adjust the temperature and try again.
  • Coat the Donuts: Allow the freshly fried donuts to cool on the rack for 30 seconds and then dip them into the prepared glaze (or cinnamon sugar coating), ensuring they are completely coated.
    Note: If you're doing both cinnamon sugar AND glaze - remember that you only want to dip each donut into one type of topping. .
  • Repeat the Process with Remaining Dough: Repeat the deep fry process with the remaining donuts. Allow to cool on the rack.
    If your oil temperature gets too hot, turn it down or temporarily turn the burner off until the temperature reaches the desired range.
    see notes for additional tips on oil temperature.
  • Enjoy the fruits of your labor! The donuts are best eaten the day they are made but can be stored at room temperature for up to 24 hours. Store, lightly covered, in a container. Refresh in the microwave before eating if desired.

Notes

Recipe Adapted from Bravetart - Stella Parks
  • Make Ahead: You can make the donut dough the day/night before. During the second rise, the donut dough can stay in the refrigerator for up to 12 hours.  Simply remove the prepared donut dough from the refrigerator approximately 45 minutes to 60 minutes prior to frying (depending on the temperature of your kitchen).

Nutrition

Calories: 350kcal