Baked Potato Donuts

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Bake potatoes until tender, about 45 minutes, then let cool slightly.

Peel the potatoes and mash until smooth.

In a bowl, combine mashed potatoes, Japanese high gluten flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In another bowl, whisk together eggs, vanilla extract, melted butter, and milk.

Add the wet ingredients to the dry ingredients and mix until just combined.

Preheat the oven to 350°F (175°C) and grease a donut pan.

Spoon the batter into the donut pan, filling each cavity about halfway.

Bake for 15-18 minutes until the donuts spring back when touched.

Let cool in the pan for 5 minutes, then transfer to a wire rack.

Prepare a glaze by mixing powdered sugar with a splash of milk and maple syrup.

Dip the cooled donuts into the glaze and allow excess to drip off.

Let the glaze set for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens