Crispy Potato Donuts with Garlic and Herbs

A small amount of mashed russet potato gives these donuts a tender, fluffy interior while the exterior fries crisp and golden.

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I first made this recipe for Chanukah, a holiday that traditionally includes fried foods, but truthfully you don’t need a special occasion to enjoy warm, soft, sugar-coated donuts. These potato donuts are yeast-raised and have a slightly pillowy crumb thanks to mashed russet potato, balanced by a crisp outer crust from frying.

About this Potato Donuts Recipe

This method is inspired by the BraveTart cookbook and adapted to be straightforward in a home kitchen. The dough is simple: flour, instant yeast, a touch of sugar and salt, mashed potato, milk, an egg and melted butter. A small amount of potato keeps the crumb moist and tender without adding unnecessary heaviness. You can shape classic ring donuts or fry rounds to fill later with jam or cream.

Ingredients

• 1/2 stick (56 g / 2 oz) unsalted butter
• 3 cups (360 g) unbleached all-purpose flour
• 2 1/4 tsp instant yeast
• 1/4 cup (50 g) sugar
• 1 1/2 tsp kosher salt
• 1/2 cup (100 g) mashed russet potato (russet is preferred for its starchy texture; you can substitute sweet potato if desired)
• 3/4 cup (180 ml) lukewarm milk (about 95°F / 35°C; too hot will kill the yeast)
• 1 large egg, room temperature
• 6–8 cups frying oil (coconut, peanut, or vegetable oil)
• 1 cup sugar in a wide, shallow bowl for dusting

How to Make and Shape the Donuts

The process has three main stages: making the dough, shaping and proofing, and frying. Follow these steps for consistent results.

Step One — Make the Dough

• Melt the butter and set it aside to cool until warm (not hotter than 110°F / 43°C).
• In a mixing bowl sift or whisk together the flour, yeast, sugar, salt and optional nutmeg.
• Add the lukewarm milk, melted butter, mashed potato and egg. Mix with a stand mixer using the dough hook or mix by hand until the dough becomes smooth and cohesive. Start with a paddle attachment or stir by hand until all ingredients are combined, then switch to a dough hook if using a mixer.
• The dough should feel pleasant and only slightly tacky. If it seems sticky, resist the urge to add more flour immediately. Let it rest—during the first rise the flour will absorb some moisture.
• Place the dough in a lightly oiled bowl, cover, and allow it to rise until doubled in size (about 90 minutes at room temperature, longer if your kitchen is cool).

Step Two — Shape the Donuts

• After the dough has doubled, turn it out onto a lightly floured surface. Divide into 16 equal pieces (about 40 g each).
• Roll each piece into a tight ball, then gently flatten. Use your thumb and forefinger to pinch the center and stretch the dough into a 3″ round with a hole in the middle. Handle gently to preserve the rise.
• Place shaped donuts on parchment squares for the second rise (2″ x 2″ parchment pieces are helpful). Let them rest and rise another 75–90 minutes until puffy.

Step Three — Fry the Donuts

• Use a deep, heavy pan and fill it with enough oil for the donuts to float (about 2–3 inches). Heat the oil to about 350–360°F (175–182°C). A candy thermometer helps keep the temperature steady.
• Fry one test donut first to check the temperature and timing. Each donut takes roughly 90 seconds total, turning once or twice to brown evenly. Adjust the frying time slightly if frying filled, un-holed rounds (add about 20–30 seconds).
• When golden, remove the donuts with a slotted spoon, drain briefly on paper towels, then toss in the bowl of sugar to coat while still warm.

Tips, Variations and Storage

• You can omit the nutmeg if you prefer a neutral dough. A pinch of cinnamon or vanilla can be added for extra aroma.
• Longer first rises (3–4 hours) will deepen flavor. The dough also refrigerates well overnight; bring it to room temperature before shaping and finishing.
• Keep oil temperature steady. If oil is too hot, donuts brown quickly but remain undercooked inside; if too cool, they absorb excess oil and become greasy.
• Use parchment squares under each donut during shaping and the second rise to move them into the oil without deflating. Simply drop the donut and parchment into the oil; the paper will release within a few seconds.
• For filled donuts without a hole, fry as rounds and inject your filling after cooling slightly. Increase frying time a little so the center cooks through.
• Store cooled donuts in an airtight container at room temperature for 1–2 days. Reheat briefly in a low oven to refresh crispness before coating with sugar.

HAPPY BAKING!

Recipe Summary

Yield: 16 donuts • Prep time: 30 minutes • Cook time: 15 minutes • Total active time: about 45 minutes plus rising.

Instructions (Condensed)

1. Melt and cool butter. Combine flour, yeast, sugar and salt. Add milk, mashed potato, cooled butter and egg; mix until smooth.
2. First rise: place dough in a greased bowl, cover and let double (about 90 minutes or longer).
3. Divide into 16 pieces, shape into rings and place on parchment for the second rise (75–90 minutes).
4. Heat oil to 350–360°F (175–182°C). Fry donuts about 90 seconds, turning once; remove and toss in sugar while warm.

Adapted from Stella Parks’ BraveTart. These potato donuts are perfect for celebrations or any morning you want a tender, homemade fried treat.