From Food Network Magazine. Makes 30 doughnuts.


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  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoons unsalted butter

  • 1

    teaspoon vanilla extract

  • ½

    cup all-purpose flour

  • ½

    cup instant mashed potatoes

  • cups sugar

  • ½

    teaspoon salt

  • 3

    large eggs plus 1 egg white

  • 2

    tablespoons ground cinnamon

  • Vegetable oil, for frying


Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt. Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes. Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes. Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next. Once the eggs are mixed in, beat until smooth and glossy, about 1 minute. Set aside for 1 hour. Combine the remaining 1 cup sugar and the cinnamon in a shallow dish. Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees. With a small ice cream scoop or spoon, drop heaping teaspoonfuls of dough into the oil (in batches). Fry, turning once, until golden brown, about 6 minutes. Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat. Serve warm.


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