Potato-Dough Doughnuts
Ingredients:
- ½ cup riced Idaho® Russet potatoes, peeled, cubed, boiled and riced
- 2 eggs
- 3/4 cup sugar
- 3/4 cup low-fat milk
- 2 tablespoons softened butter
- 3½ cup all-purpose flour
- ½ cup potato flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
Glaze:
- 4 tablespoons of butter, melted
- 3 cups of sugar
- ½ butter extract
- 1½ tablespoons of honey
- 4 teaspoons of miso
- 1 cup of whole milk (high fat milk)
- 2 tablespoons of sesame paste
Directions:
- Mix dry ingredients in a bowl until combined.
- Beat eggs in mixer until lightly foamy.
- With the mixer on low speed, add in sugar, milk and butter.
- Stir in dry ingredients, then add potatoes, and mix until all ingredients are incorporated.
- Let dough rest in the fridge for 30 minutes, then roll and cut doughnuts.
- Heat vegetable oil to 375°F. Fry in batches until golden brown.
- Whisk all glaze ingredients to combine thoroughly.
- Dip doughnuts in glaze