In this comprehensive guide, you'll embark on a culinary adventure to discover the art of crafting "no fry potato doughnuts," a delightful treat that offers a healthier alternative to traditional fried doughnuts. These delectable pastries, made with the humble potato, provide a unique texture and flavor that will tantalize your taste buds. With easy-to-follow steps, tips, and variations, you'll learn how to create these delightful treats in the comfort of your own kitchen, perfect for breakfast, snacks, or as a special dessert. So, let's dive into the world of "no fry potato doughnuts" and explore the secrets of this irresistible culinary delight.
Let's cook with our recipes!
NO-FRY POTATO DOUGHNUTS
Jill Shramek of Powell, Wyoming adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. "They are the best baked doughnuts you'll ever eat," she promises. "They're tender and terrific."
Provided by Taste of Home
Time 1h5m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70°-80°. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.), In bread machine pan, place the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes., Bake at 350° for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.
Nutrition Facts : Calories 173 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
NO-FRY DOUGHNUTS
I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.
Provided by Vnut-Beyond Redempt
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve yeast in water.
- Add milk and shortening.
- Stir for 1 minute.
- Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
- Stir in enough flour to form soft dough but do not knead.
- Cover and let rise in a warm place until doubled.
- Punch down and turn onto a floured surface.
- Roll out to 1/2 inch thickness.
- Cut with a 2.75 inch doughnut cutter.
- Place 2 inches apart on greased baking sheets and brush with butter.
- Cover and let rise in a warm place until doubled.
- Bake at 350F or 180C for 20 mins or until lightly browned.
- Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
- Stir over low heat until smooth (do not boil).
- Keep warm.
- Dip warm doughnuts one at a time into glaze and turn to coat.
- Drain on wire rack.
- Serve immediately.
Nutrition Facts : Calories 235.5, Fat 9.9, SaturatedFat 4.9, Cholesterol 32.9, Sodium 162.1, Carbohydrate 33.1, Fiber 0.8, Sugar 14.1, Protein 3.8
NO-FRY POTATO DOUGHNUTS
Jill Shramek of Smith, Nevada adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. 'They are the best baked doughnuts you'll ever eat,' she promises. 'They're tender and terrific.'
Provided by Allrecipes Member
Time 1h5m
Yield 30
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70 degrees F-80 degrees F. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.) In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remaining on top; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Knead in an addition 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 25.7 g, Cholesterol 17.1 mg, Fat 7.5 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 85.6 mg, Sugar 9 g
NO-FRY DOUGHNUTS
Meet the Cook: We have four boys - 13, 7, 6 and 5 - and these doughnuts never last long at our house. I like making them because I don't have to clean up a greasy mess. -Susie Baldwin, Columbia, Tennessee
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm. , Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
NO-FRY POTATO DOUGHNUTS
Jill Shramek of Smith, Nevada adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. 'They are the best baked doughnuts you'll ever eat,' she promises. 'They're tender and terrific.'
Provided by Allrecipes Member
Time 1h5m
Yield 30
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70 degrees F-80 degrees F. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.) In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remaining on top; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Knead in an addition 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 25.6 g, Cholesterol 17.1 mg, Fat 7.5 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 85.4 mg, Sugar 9 g
LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY
Why waste your leftover mashed potatoes when you can make these mashed potato donuts instead? The milk, butter, and salt in your mashed potatoes makes these donuts even tastier, and a roll in cinnamon sugar after frying gives them an irresistible crunch. Depending on the consistency of your mashed potatoes, you may need to add additional flour during kneading, just until the dough is no longer sticky.
Provided by Chris Rosa
Categories Desserts
Time 1h30m
Yield 18 donuts
Number Of Ingredients 15
Steps:
- Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
- In a large bowl, cream the butter with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the granulated and brown sugars and the mashed potatoes and cream until combined. Add the eggs and vanilla and mix until combined.
- Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk, and mix until almost combined. Add the rest of the dry ingredients and use a spatula to finish mixing until just incorporated.
- Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes, adding up to ¼ cup (30 g) more flour as needed until the dough is cohesive and no longer sticky.
- Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
- Use a 3-inch (7 cm) round cutter to cut out donuts. Use a 1-inch (2 ½ cm) round cutter to cut out holes from the centers. Set the donuts and holes on a baking sheet. Re-roll the dough scraps and cut out more donuts. Refrigerate the donuts and holes until ready to fry.
- Heat the canola oil in a large pot fitted with a deep fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet and place nearby.
- In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
- Working in batches, fry the donuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. The donut holes will take less time than the donuts. Transfer to the wire rack to cool for 1 minute, then carefully toss in the cinnamon sugar.
- Eat warm, or let cool completely.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 43 grams, Fat 100 grams, Fiber 1 gram, Protein 4 grams, Sugar 16 grams
Tips:
- To achieve a crispy exterior and fluffy interior, ensure the potato dough is well-chilled before frying.
- Use a deep fryer or a large pot filled with oil to ensure the doughnuts are fully submerged during frying.
- Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for optimal results.
- Fry the doughnuts in small batches to prevent overcrowding and ensure even cooking.
- Use a slotted spoon or spider strainer to carefully remove the doughnuts from the oil and place them on a wire rack to drain excess oil.
- To add a sweet glaze, mix powdered sugar with a small amount of milk or water until a smooth consistency is achieved. Dip the warm doughnuts into the glaze and allow the excess to drip off before serving.
- For a savory twist, sprinkle the doughnuts with herbs, spices, or grated cheese before frying.
- Experiment with different fillings, such as mashed potatoes, cheese, or sautéed vegetables, to create unique and flavorful doughnuts.
Conclusion:
The no-fry potato doughnuts presented in this article offer a healthier alternative to traditional fried doughnuts while maintaining their delicious taste and texture. By utilizing simple ingredients and a straightforward cooking method, you can create these delectable treats in the comfort of your own home. Whether you prefer a sweet glaze, savory seasonings, or creative fillings, these potato doughnuts cater to a variety of preferences and dietary restrictions. Indulge in these guilt-free doughnuts as a delightful snack or a unique addition to your breakfast or brunch menu.
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