Buttermilk and Potato Doughnuts

By Faeza
15 July 2015

Buttermilk and Potato Doughnuts by Thom Hughes


1 package, active dry yeast

1 cup warm buttermilk

1-1/2 cups warm mashed potatoes

3 eggs

1/3 cup butter, melted

3 cups sugar, divided

4 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

6 cups all-purpose flour

Oil for deep-fat frying

1/2 teaspoon ground cinnamon


In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.

Turn onto a floured surface; divide into fourths. Roll each portion to 3cm. thickness. Cut with a floured 3-in. doughnut cutter.

3. In a deep fryer, heat oil to 180c. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.

Picture by Kim van Wyk