This recipe makes 15 donuts and 15 donut holes.

Sift the flour, baking powder, salt, nutmeg and cinnamon together into a medium bowl.

In a mixer fitted with a paddle attachment, add the shortening and the sugar. Mix on slow until the mixture resembles coarse sand. Add the egg and mix on slow until well combined and uniform in color.

Add the potato, a third of the flour mixture and a third of the milk. Mix on slow until just combined. Scrape down the sides of the bowl. Continue adding the flour and milk in intervals. Stop when just combined - trying not to over-mix.

Transfer to a bowl that's been sprayed with cooking spray, cover and refrigerate for at least 1 hour and up to 24 hours.

In a heavy pot or fryer, heat 3 inches of canola oil to 360 degrees.

Turn the dough out onto a floured surface. Pat the dough down to a 1/2-inch thickness. Dust the top with flour. Use a 2 and 1/2 biscuit cutter to cut out the donuts. (Incorporate more flour into the dough if difficult to work with.) Transfer circles to a parchment lined baking sheet and use a 1-inch cutter to cut out the donut holes.

Gather the dough remnants and ball them up. Flatten again to 1/2-inch and cut out additional donuts.

Carefully, slide 2 or 3 donuts into the hot oil. As soon as the donuts float, flip them over using two chopsticks or dull knives. Cook until the underside is lightly browned - about 40 seconds. Flip and cook the other side to golden brown - about 30 seconds.

Transfer completed donuts to stacked paper towel. Be sure the oil is at 360 degrees again before frying another batch. Allow donuts to cool before icing.





Berry Good Icing

- 2 cups powdered sugar
- 1 Tablespoon berry jam
- 1 Tablespoon warm water
- 1 drop food coloring (optional)

Place the powdered sugar, jam and water in bowl large enough to dip the donuts into. Stir until it forms a frosting consistency. Add additional water just a drop at a time until the consistency is like honey. If desired, add a drop of food coloring to accentuate the kind of jam you're using. Dip the tops of each donut into the icing. Let them set for 15 minutes for the icing to firm up.

For the final touch, place a berry in the hole of each donut.






These homemade cake donuts can be any berry flavor that you like depending on the jam you decide to use for the icing.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From ait5197

Rating (out of 5):

I'm having trouble with my doughnuts being too dense. Is there any way to remedy this?

Comment submitted: 8/3/2016 (#20010)



From P. Puff

Rating (out of 5):

These were amazing!

Comment submitted: 5/2/2015 (#19394)



From New-to-dough

Can't wait to try this recipe. My mixer does not have a "paddle"... but I do have a dough "hook"... any suggestions?

Comment submitted: 1/12/2015 (#19206)



From Erin Stewart

Rating (out of 5):

First time making dounts... turned out GREAT! Kitchen is a mess, but can't argue with the results. Glaze came out very pretty with raspberry jam. Thanks for the recipe!

Comment submitted: 4/5/2013 (#15577)



From schweet (Team Breakfast Member)

Rating (out of 5):

Thanks Mr B! I was hoping you'd post more donut recipes. My wife didn't believe me that mashed potatoes were used in donuts some times. It's process making homemade donuts, but it's so worth it!

Comment submitted: 12/10/2012 (#14953)

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