Raised Potato Doughnuts Recipe History
Potatoes were often used in baking during times of scarcity, as they were a readily available ingredient that could stretch a recipe further. They also added moisture and tenderness to baked goods. This was especially important during the Great Depression, when families had to make do with what they had.
The raised potato doughnut recipe originated in the 1930s, and it quickly became a staple in many households. Families would gather around the kitchen table, rolling and cutting the dough into the perfect shape, and frying them until they were golden brown. The smell of freshly fried doughnuts filled the house, creating a warm and inviting atmosphere that brought everyone together.
As time passed, the recipe for raised potato doughnuts has remained largely unchanged. Families continue to pass it down from generation to generation, keeping the tradition alive. Today, vintage recipes like raised potato doughnuts are experiencing a resurgence in popularity as people look for ways to connect with their heritage and embrace the simplicity of the past.
One of the things that make raised potato doughnuts so special is the texture. The mashed potatoes give the doughnuts a soft, tender crumb that is irresistible. They are also lighter and fluffier than traditional cake doughnuts, making them the perfect indulgence for any occasion.
In addition to their delicious taste and texture, raised potato doughnuts are also easy to make. The recipe only requires a few simple ingredients, including flour, sugar, yeast, eggs, butter, and, of course, mashed potatoes. The dough is mixed, allowed to rise, rolled out, and cut into doughnut shapes before being fried in hot oil. Once they are golden brown, they are dusted with powdered sugar and served warm.
I hope you give it a try and let me know what you think in the comments below!
Kitchen Items for this Recipe
Enjoy and happy cooking!
How to Make Raised Potato Doughnuts Recipe
Raised Potato Doughnuts
- 1 Cup milk
- ½ Cup sugar
- 2 ¼ tsp yeast (1 packet)
- 1 large egg, beaten
- ½ Cup potato water
- ½ Cup shortening (or butter!)
- ½ tsp salt
- ¼ Cup lukewarm water
- ½ Cup mashed potatoes
- 3 ½ Cup all-purpose flour
- 2 Cups confectioners' sugar
- ⅓ Cup boiling water
- In small pot, scald milk and then add shortening (or butter), sugar, and salt
- Allow to milk to cool
- At same time, proof yeast in warm water
- When milk is cook, stir in yeast
- Add egg, potato, and potato water*, and flour
- Combine thoroughly
- Grease a large bow, and place dough inside
- Cover and place in warm place to tripple in size
- Remove dough from bowl, and roll out on a lightly floured surface. Rol to ½-inch thick.
- Cut out doughnut shape
- Place doughnuts on floured pans and let stand until they have doubled in size
- Place oil in a deep pot, dutch oven or electric fryer
- Heat oil to 380°
- Fry doughnuts in small batches. (Don't allow them to touch)
- After dropping doughnut into oil, turn after 1-2 minutes
- Each doughnut will likely only need 3 - 4 minutes total
- In pot, beat together the confectioners' sugar and boiling water until smooth
- Dip doughnuts into glaze while glaze is still hot
- Place glazed doughnuts on rack with paper towels or parchment paper underneath
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