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Recipe of the Month
Mashed Potato Doughnuts with Salty Caramel Glaze
DOUGHNUTS:
In a large mixing bowl, combine by hand, mashed potatoes, sugar and orange zest. Set aside.
In a small saucepan, over low heat, simmer milk, cloves, nutmeg and shortening. Allow to steep for at least 10 minutes. Strain and discard cloves.
Whisk eggs, then slowly whisk in the steeped milk to the eggs.
Pour milk mixture into the potato mixture and stir gently to combine.
In a medium bowl sift together flour, baking powder, and salt.
Stir in by hand the flour mix to potato mix until dry is just combined.
Cover the bowl with plastic wrap. Let dough rest for 1 hour.
Dust your hands lightly with flour; turn dough out onto a floured surface.
Roll dough to 1/3 inch thickness,cut doughnuts and deep fry in a 350-360F oil for 3-4 minutes, turning at least once for even browning.*
Using a slotted spoon, transfer doughnuts to a paper towel lined tray to drain and cool.
*Doughnuts will float up sometime during frying, turn over to check browness.
SALTY CARAMEL GLAZE
In a medium saucepan place the water. Sprinkle sugar evenly into the water and place over medium heat, melt sugar. Heat until golden brown
While sugar is cooking, in a small saucepan, bring cream to a gentle simmer.
Slowly pour cream into sugar until combined. CAUTION: hot sugar will froth upwards.
Whisk in the salt. Cool to room temperature. Reserve.
TO GLAZE DOUGHNUT**:
Place parchment or wax paper onto a sheet pan, place cooling rack over it.
Hand dip or drizzle with salty caramel glaze and serve.
** Serving suggestions: Sprinkle with cinnamon sugar instead of glaze
- 2 1/2 Russet potatoes (Approximately 1 1/2- 1 3/4 Cup mashed potatoes)
- 1 1/3 Cups
- 1 Tablespoon Orange Zest (zest of 2 Oranges)
- 3/4 Cup Whole Milk
- 1/2 teaspoon whole cloves
- 1/2 teaspoon grated nutmeg
- 3 1/2 Tablespoons Shortening, vegetable
- 2 Large Eggs
- 3 1/2 Cups Flour, all-purpose
- 4 teaspoons Baking powder
- 1 teaspoon Salt
- As Needed Vegetable Oil for frying
- 1 Cup Sugar, granulated white
- 1/4 Cup water
- 1 Cup Heavy Cream
- 1 teaspoon Salt
In a large mixing bowl, combine by hand, mashed potatoes, sugar and orange zest. Set aside.
In a small saucepan, over low heat, simmer milk, cloves, nutmeg and shortening. Allow to steep for at least 10 minutes. Strain and discard cloves.
Whisk eggs, then slowly whisk in the steeped milk to the eggs.
Pour milk mixture into the potato mixture and stir gently to combine.
In a medium bowl sift together flour, baking powder, and salt.
Stir in by hand the flour mix to potato mix until dry is just combined.
Cover the bowl with plastic wrap. Let dough rest for 1 hour.
Dust your hands lightly with flour; turn dough out onto a floured surface.
Roll dough to 1/3 inch thickness,cut doughnuts and deep fry in a 350-360F oil for 3-4 minutes, turning at least once for even browning.*
Using a slotted spoon, transfer doughnuts to a paper towel lined tray to drain and cool.
*Doughnuts will float up sometime during frying, turn over to check browness.
SALTY CARAMEL GLAZE
In a medium saucepan place the water. Sprinkle sugar evenly into the water and place over medium heat, melt sugar. Heat until golden brown
While sugar is cooking, in a small saucepan, bring cream to a gentle simmer.
Slowly pour cream into sugar until combined. CAUTION: hot sugar will froth upwards.
Whisk in the salt. Cool to room temperature. Reserve.
TO GLAZE DOUGHNUT**:
Place parchment or wax paper onto a sheet pan, place cooling rack over it.
Hand dip or drizzle with salty caramel glaze and serve.
** Serving suggestions: Sprinkle with cinnamon sugar instead of glaze
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