Welcome to the world of heavenly glazed potato doughnuts, where crispy exteriors meet pillowy soft interiors, and each bite is an explosion of flavor that will transport you to culinary bliss. In this comprehensive guide, we will take you on a delightful journey to discover the best recipe for Rachel Goods Glazed Potato Doughnuts, a delicacy that has captured the hearts of doughnut enthusiasts worldwide. From carefully selecting the finest ingredients to mastering the art of doughnut making, we will unveil the secrets behind creating these irresistible treats that are sure to become a hit at any gathering. So, let's embark on this delectable adventure and unlock the magic of Rachel Goods Glazed Potato Doughnuts!
Let's cook with our recipes!
RACHEL GOOD'S GLAZED POTATO DOUGHNUTS
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Have ready two parchment-lined baking pans. Place potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass potatoes through a potato ricer or food mill and into a medium bowl; set aside.
- Place 1/4 cup warm water in a small bowl; sprinkle with yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, 1/4 cup sugar, and salt. Let stand until cooled to just warm. Add yeast mixture, reserved potatoes, and eggs; beat until combined. Fit mixer with the dough-hook attachment. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer dough to a large, lightly greased bowl; cover. Let stand in a warm place until dough is doubled in size, about 55 minutes.
- Transfer dough to a lightly floured surface. Roll out to 1/2 inch thick. Using a 2 1/2-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until dough has risen by about one-third, about 30 minutes.
- Combine confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
- In a large, low-sided saucepan over medium heat, heat oil until a deep-frying thermometer registers 375 degrees. Drop doughnuts into oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towels to drain. Place drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in glaze; return to wire rack. Roll remaining doughnuts in the cinnamon-sugar mixture until well coated.
RACHEL GOOD'S GLAZED POTATO DOUGHNUTS
Steps:
- Have ready 2 parchment-lined baking pans. Place the potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass the potatoes through a potato ricer or food mill and into a medium bowl; set aside.
- Place 1/4 cup warm water in a small bowl; sprinkle with the yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, 1/4 cup sugar, and salt. Let stand until cooled to just warm. Add the yeast mixture, reserved potatoes, and eggs; beat until combined.
- Switch to the dough hook. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer the dough to a large, lightly greased bowl; cover. Let stand in a warm place until the dough is doubled in size, about 55 minutes.
- Transfer the dough to a lightly floured surface. Roll out to 1/2 inch thick. Using a 2 1/2-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until the dough has risen by about one-third, about 30 minutes.
- Combine the confectioners' sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together the remaining 1/2 cup granulated sugar and cinnamon until well combined; set aside.
- In a large, low-sided saucepan over medium heat, heat the oil until a deep-fry thermometer registers 375°F. Drop the doughnuts into the oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towel to drain. Place the drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in the glaze; return to the wire rack. Roll the remaining doughnuts in the cinnamon-sugar mixture until well coated.
HOMEMADE GLAZED DOUGHNUTS
The Pioneer Woman's Homemade Glazed Doughnuts for Food Network allow you to make a batch of the ever-popular pastry at home.
Provided by Ree Drummond : Food Network
Time 12h15m
Yield 24 doughnuts
Number Of Ingredients 11
Steps:
- For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
- In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
- Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
- Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
- The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
- Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
- Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
- Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
- For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
- To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.
GLAZED DOUGHNUTS
The light coffee flavor in these tasty sugar-glazed doughnuts makes them a perfect start to the morning...on Christmas Day or any day. You'll find that the recipe is a delectable way to use up leftover potatoes. -Pat Siebenaler, Random Lake, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 4 dozen.
Number Of Ingredients 20
Steps:
- Place potato in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain potatoes; return to pan. Mash until very smooth., In a large bowl, dissolve yeast in warm water. Add milk, butter, potato, eggs and, if desired, extract. Add sugar, salt, cinnamon and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour. , Stir down dough. On a well-floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise for 45 minutes. , Meanwhile, for glaze, combine 6 tablespoons milk, coffee and vanilla; stir to dissolve coffee. In a large bowl, beat butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding milk to reach a good dipping consistency. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden, about 1-1/2 minutes per side. Drain on paper towels. Dip tops in glaze while warm.
Nutrition Facts : Calories 281 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC GLAZED DONUTS RECIPE BY TASTY
Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it's really hard to go back to store-bought. After you make the dough and let it rise overnight, you'll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats - this recipe makes a lot of them!
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
- In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
- Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
- Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
- Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour, or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
- Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
- In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Dunk the donuts in the glaze or drizzle the glaze on top.
- Enjoy!
Nutrition Facts : Calories 518 calories, Carbohydrate 99 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, Sugar 53 grams
DELICIOUS POTATO DOUGHNUTS
I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. -Pat Davis, Beulah, Michigan
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. , In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels. , For frosting, combine the confectioners' sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.
Nutrition Facts : Calories 226 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 185mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- For the best results, use fresh, high-quality ingredients.
- Make sure your potatoes are cooked through before mashing them.
- If the dough is too sticky, add more flour until it is smooth and elastic.
- If the dough is too dry, add more milk or water until it is smooth and pliable.
- When frying the doughnuts, make sure the oil is hot enough so that the doughnuts brown evenly.
- Don't overcrowd the pot when frying the doughnuts. This will cause the oil temperature to drop and the doughnuts will not cook evenly.
- Drain the doughnuts on paper towels to remove excess oil.
- Serve the doughnuts warm with your favorite toppings.
Conclusion:
Glazed potato doughnuts are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for breakfast, brunch, or dessert. With a few simple ingredients and a little bit of time, you can create a batch of these doughnuts that will surely impress your family and friends. So next time you are looking for a sweet treat, give these glazed potato doughnuts a try.
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