Introduction to Homemade Potato Donuts Milk
Have you ever craved something sweet but wanted to try a twist on a classic? Enter Homemade Potato Donuts Milk! These delightful treats bring the comfort of traditional donuts into a whole new world of flavor. As a busy mom, I’m always on the lookout for recipes that not only satisfy sweet tooth cravings but also don’t take forever to make. Trust me, these donuts are as easy as pie—well, easier! They’re perfect for a weekend breakfast or to impress family and friends at your next gathering. Let’s dive into this culinary adventure!
Why You’ll Love This Homemade Potato Donuts Milk
These Homemade Potato Donuts Milk are a game-changer in the kitchen! They’re surprisingly easy to whip up, even on those hectic days. With just a handful of ingredients, you can create soft, fluffy donuts that burst with flavor. Plus, the creamy essence of milk elevates them to a delightful treat everyone will love. You’ll find them disappearing from the plate before you can even say “seconds!”
Ingredients for Homemade Potato Donuts Milk
Creating these scrumptious Homemade Potato Donuts Milk begins with gathering some simple yet essential ingredients. Here’s what you’ll need:
- Potatoes: Choose medium-sized potatoes for a creamy texture that’s key to the donuts’ flavor.
- Milk: You’ll need two types—one for mashing the potatoes and whole milk to enrich the dough. It adds creaminess and moisture.
- Active Dry Yeast: This little powerhouse helps your dough rise, creating that fluffy, cloud-like bite we crave.
- Granulated Sugar: It sweetens the donuts and helps achieve a lovely golden color during frying.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Unsalted Butter: Melted and incorporated into the dough, it brings richness and a nice buttery note.
- Eggs: They provide structure and contribute to the overall fluffiness of the donuts.
- All-Purpose Flour: This is the backbone of the recipe, giving the donuts their shape and chewiness.
- Vegetable Oil: Used for frying, it ensures your donuts turn out crispy on the outside while remaining soft inside.
Additionally, for a sweet finish, you’ll want:
- Powdered Sugar: Perfect for icing, it acts as a smooth base for dressing your donuts.
- Extra Milk: This allows you to adjust the icing’s consistency so it drizzles perfectly over your freshly fried treats.
If you’d like to take a closer look at the exact quantities for these ingredients, they’re listed at the bottom of the article and available for printing. Happy cooking!
How to Make Homemade Potato Donuts Milk
Prepare the Yeast Mixture
Start by measuring out 180 ml of warm milk. Make sure it’s warm, not hot. Too hot will kill the yeast! Stir in 56 g of active dry yeast and let it sit for about 5-10 minutes. You’ll know it’s ready when it gets frothy. This is the magic moment that kicks off the rising process!
Cook and Mash the Potatoes
Take your peeled and quartered potatoes and place them in a pot of cold water. Turn on the heat and bring it to a boil. Cook until they’re fork-tender, around 15-20 minutes. Once done, drain them and grab a hand mixer. Mash the potatoes with 120 ml of milk until they’re smooth. No lumps allowed! Let this creamy goodness cool to room temperature.
Combine the Ingredients
In a large bowl, mix your cooled mashed potatoes with 310 ml of warm milk. Toss in 100 g of granulated sugar and a pinch of salt. Using your hands, mix everything until well integrated. Now, add in 115 g of melted unsalted butter. The warmth from the butter will help everything blend together. Beat 2 large eggs in a separate bowl and then add them to the potato mixture. Stir it in until combined.
Knead the Dough
Here comes the fun part! Pour in your frothy yeast mixture and mix until everything is well incorporated. Slowly add 1.05 kg of all-purpose flour, a little at a time, mixing until you have a sticky dough. Don’t skip the kneading! Use your hands to knead the dough for about 5-7 minutes. You’ll want it smooth and elastic. It’s like giving your dough a warm hug!
First Rise
Shape the dough into a nice ball and place it in a clean bowl that you’ve brushed with a little vegetable oil. Cover it with a thick kitchen towel and set it in a warm place. Let it rise until it doubles in size, which usually takes around 1-1.5 hours. Go ahead and enjoy a cup of coffee while you wait!
Shape the Donuts
Once the dough has risen, gently deflate it by pressing down. Flour your surface and roll it out to about 1.25 cm thick. Use a large round cutter to make the donuts, and a smaller one to cut out the centers. Don’t forget to save those donut holes—they’re just as yummy! Arrange the shaped donuts on a tray and cover them for a quick second rise for about 30 minutes.
Frying the Donuts
Heat 360 ml of vegetable oil in a large skillet or deep pan until it reaches between 180-190°C. Carefully lower a few donuts into the hot oil. Fry each side for approximately 2 minutes or until they’re golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels to absorb excess oil. Repeat with remaining dough!
Prepare the Icing
While your donuts are cooling, whisk together 120 g of powdered sugar and 22–30 ml of milk until smooth. Adjust the consistency to your liking. You can make it thick for dipping or thinner for drizzling. Once the donuts are cool, dip the tops into the icing for that delicious sweet finish! Enjoy your dreamy homemade potato donuts!
Tips for Success
- Ensure your potatoes are fully cooked for the best texture.
- For a faster rise, place the dough in a warm, draft-free area.
- Use a thermometer to check oil temperature for perfect frying.
- Leave enough space between donuts in the oil to avoid sticking.
- Feel free to adjust the icing’s milk quantity for your preferred thickness.
Equipment Needed
- Large Pot: For boiling potatoes. A deep saucepan works too.
- Mixing Bowls: Essential for combining ingredients. Any large bowl will do!
- Hand Mixer: Great for mashing potatoes quickly, but a fork works too.
- Rolling Pin: Necessary for rolling out the dough. A wine bottle can be a fun alternative!
- Frying Pan or Skillet: For frying donuts. A deep fryer is ideal but not required.
Variations
- Chocolate Glaze: Add cocoa powder to your icing for a rich chocolate flavor that your family will love.
- Spiced Donuts: Incorporate cinnamon or nutmeg into the dough for a warm, aromatic twist.
- Apple Cider Donuts: Substitute some of the milk with apple cider for a hint of fall flavor. Perfect for autumn gatherings!
- Maple Icing: Swap regular icing with maple syrup mixed with powdered sugar for a sweet, unique topping.
- Gluten-Free Option: Use a gluten-free flour blend for a version that everyone can enjoy!
Serving Suggestions
- Pair these donuts with a steaming cup of coffee or tea for a delightful morning treat.
- Serve them alongside fresh fruit for a balanced breakfast that your family will appreciate.
- For special occasions, stack the donuts on a beautiful platter and drizzle with extra icing for presentation.
- Add a sprinkle of colorful sprinkles on top for a festive touch!
FAQs about Homemade Potato Donuts Milk
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will lend a unique flavor and slight sweetness. Just ensure you mash them smooth!
How do I store leftover donuts?
These Homemade Potato Donuts Milk are best eaten fresh, but you can store them in an airtight container at room temperature for a couple of days. To reheat, just pop them in the microwave for a few seconds!
Can I make the dough ahead of time?
Yes, you can! After the first rise, shape the donuts and place them on a baking sheet. Cover with plastic wrap and refrigerate. Just let them rise again before frying.
What can I substitute for the yeast?
You can use baking powder instead; just skip the rise time. However, the texture will differ. Yeast makes them light and fluffy, while baking powder delivers a cake-like donut.
Can I freeze the donuts?
Yes, freeze them without icing! Once cooked and cooled, place them in a freezer bag. When you’re ready, thaw and add icing before serving!
Final Thoughts
Making Homemade Potato Donuts Milk isn’t just about whipping up a batch of treats; it’s about creating memories. The warm, fluffy goodness greets you like an old friend, and the sweet icing? Pure bliss! I love watching my family gather around, jovially munching on these delights. Amid the hustle and bustle of life, it’s these moments that remind us of life’s simple joys. So grab those ingredients, roll up your sleeves, and invite your loved ones into the kitchen. You’ll not only share delicious donuts but laughter, stories, and love too! Happy cooking!
Print
Homemade Potato Donuts Milk
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 24 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delicious homemade potato donuts infused with creamy milk, offering a unique and scrumptious twist to classic donuts.
Ingredients
- 4 medium potatoes, peeled and quartered
- 120 ml milk (for mashing potatoes)
- 500 ml whole milk
- 56 g active dry yeast
- 100 g granulated sugar
- 10 g salt
- 115 g unsalted butter, melted
- 2 large eggs
- 1.05 kg all-purpose flour
- 360 ml vegetable oil, plus 30 ml for bowl oiling and frying
- For Icing:
- 120 g powdered sugar
- 22–30 ml milk
Instructions
- In a bowl, combine 180 ml warm milk with active dry yeast. Stir gently and let stand to dissolve and activate.
- Place peeled and quartered potatoes in a pot of cold water. Bring to a boil and cook until tender.
- Drain and mash potatoes with 120 ml milk using a hand mixer until smooth and lump-free.
- Allow mashed potatoes to cool to room temperature.
- In a large bowl, mix cooled mashed potatoes, 310 ml warm milk, sugar, and salt using hands until well integrated.
- Incorporate melted butter into the mixture and combine thoroughly.
- Beat eggs in a separate bowl, then add to the potato mixture and mix by hand.
- Pour in the activated yeast mixture; mix until all ingredients are unified.
- Gradually add flour and knead with hands until a smooth and elastic dough forms.
- Shape dough into a large ball. Pour 30 ml vegetable oil into a clean bowl, add dough ball, and work oil through the dough.
- Cover bowl with a thick kitchen towel and place in a warm, undisturbed area. Let rise until doubled in size.
- Deflate dough by pressing down gently to release air.
- Cover again and let rise until doubled in size a second time.
- In a large skillet or deep pan, heat 360 ml vegetable oil to 180–190°C.
- Roll out a portion of dough on a floured surface to 1.25 cm thickness. Cut using a large and a small round cutter, reserving centers for donut holes if desired.
- Carefully lower cut donuts into hot oil. Fry each side for approximately 2 minutes or until golden brown.
- Transfer fried donuts to a plate lined with paper towel to absorb excess oil.
- Gather remaining dough, re-roll, cut, and fry additional batches.
- Whisk powdered sugar with 22–30 ml milk until smooth and desired consistency is achieved. Adjust milk or sugar to thicken or thin as needed.
Notes
- Ensure the potatoes are fully cooked for a smooth texture.
- The dough can rise faster in a warm environment.
- Adjust the amount of milk in the icing to achieve the desired consistency.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
