'Gone in an Instant Idaho® Potato Donuts

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water is a cost-saving option.

Add instant mashed potatoes to a mixing bowl while they are hot.

Add a little butter, sugar, and salt to the bowl with the potatoes and mix with a dough hook until incorporated.

In a separate bowl, combine hot water, yeast, and some sugar; stir until the yeast blooms and rises to the top, about a couple of minutes.

In a saucepan, heat coconut milk and coconut extract over medium heat until warm.

Whisk one egg until fluffy and add it to the mixing bowl with the potatoes.

Pour in the warm coconut milk and the bloomed yeast mixture into the potato mixture.

Gradually add four to five cups of flour, one cup at a time, mixing until the dough pulls away from the hook and has a tacky texture.

Cover the dough with a tight-fitting lid and refrigerate for 3 to 4 hours.

Flour a work surface and roll out the dough to about 1/2-inch thickness.

Cut out donuts using a cutting tool and set aside to rest.

In a bowl, prepare the glaze with powdered sugar, coconut milk, and coconut extract, mixing until it reaches a pourable consistency.

Heat the fryer oil to 360-370°F (182-188°C).

Carefully drop the donuts into the hot oil, flipping them to ensure even cooking and prevent burning.

Once cooked, remove the donuts and glaze them while they are hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens