Irresistibly Soft & Fluffy: The Ultimate 1-Bowl Old-Fashioned Glazed Potato Donuts You’ve Been Dreaming Of!

There’s something uniquely comforting and utterly delicious about a truly great donut, and these Glazed Potato Donuts are no exception. Far from being just a quirky twist, using mashed potatoes in donut dough creates an incredibly tender crumb and a moistness that regular donuts often struggle to achieve. If you’ve ever wondered how to make light-as-air pastries that practically melt in your mouth, this recipe for homemade spudnuts is your new secret weapon. Get ready to transform humble potatoes into a truly extraordinary sweet treat that will have everyone begging for more!

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Quick Glance Summary

These Old-Fashioned Glazed Potato Donuts are a revelation! Made with mashed potatoes, the dough yields incredibly soft, fluffy, and moist donuts with a tender crumb. This recipe simplifies the process, allowing for the main dough to come together in one bowl before being fried to golden perfection and coated in a simple, sweet glaze. Perfect for breakfast, brunch, or an afternoon treat, they’re surprisingly easy to make and guaranteed to be a crowd-pleaser.

What You’ll Need

Gathering your ingredients is the first step to creating these delightful potato donuts. You’ll find most items are pantry staples, with the star being a few humble potatoes.

• ✦ 1 cup (about 2 medium) Russet potatoes, peeled, boiled, and mashed (no lumps!)
• ✦ 1 cup warm milk (105-115°F)
• ✦ 2 ¼ teaspoons active dry yeast (1 packet)
• ✦ ½ cup granulated sugar
• ✦ ½ cup (1 stick) unsalted butter, melted and cooled
• ✦ 2 large eggs, lightly beaten
• ✦ 1 teaspoon vanilla extract
• ✦ ½ teaspoon salt
• ✦ 4-4 ½ cups all-purpose flour, plus more for dusting
• ✦ Vegetable oil, for frying

For the Glaze:

• ✦ 2 cups powdered sugar
• ✦ ¼ cup milk
• ✦ 1 teaspoon vanilla extract

Preparation Instructions

Making these Glazed Potato Donuts is a fun and rewarding process. Follow these steps for perfectly soft and fluffy results, transforming simple ingredients into delicious homemade spudnuts.

1. Prepare the Potatoes: Peel and cube your Russet potatoes. Boil them until very tender, then drain thoroughly and mash them until completely smooth, with no lumps. Set aside to cool to lukewarm.
2. Activate Yeast: In a large mixing bowl (this will be your “one bowl” for the dough!), combine the warm milk and yeast. Let sit for 5-10 minutes until foamy.
3. Combine Wet Ingredients: Add the cooled mashed potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, and salt to the yeast mixture. Whisk until well combined.
4. Form the Dough: Gradually add 4 cups of the all-purpose flour, mixing with a wooden spoon or dough hook until a shaggy dough forms. If the dough is too sticky, add the remaining ½ cup of flour, one tablespoon at a time, until it comes together but is still soft.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. The dough will be soft and slightly sticky, but should not be overly wet.
6. First Rise: Lightly grease the same large mixing bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Shape the Donuts: Gently punch down the dough. On a lightly floured surface, roll the dough out to about ½-inch thickness. Using a 3-inch donut cutter or two different sized round cutters (one for the donut, one for the hole), cut out your donut shapes. Place the cut donuts and holes on lightly floured parchment paper squares.
8. Second Rise: Cover the shaped donuts loosely with a clean towel and let rise again for 30-45 minutes, or until visibly puffy.
9. Fry the Donuts: Heat 2-3 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C). Carefully lower 2-3 donuts into the hot oil using the parchment paper (the paper will release easily once in the oil, then remove it with tongs). Fry for 1-2 minutes per side, until golden brown.
10. Drain and Cool: Remove fried donuts with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. Let cool slightly before glazing.
11. Prepare Glaze: While donuts cool, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl until smooth.
12. Glaze Donuts: Dip each warm donut into the glaze, turning to coat evenly. Place back on the wire rack (with parchment underneath to catch drips) to allow the glaze to set. Serve immediately and enjoy!

Fun Twists & Serving Ideas

These old-fashioned glazed potato donuts are perfect as-is, but don’t shy away from creative variations to elevate them even further!

• ✦ Maple Bacon: Add a touch of maple extract to the glaze and sprinkle with crispy, crumbled bacon bits for a sweet and savory sensation.
• ✦ Cinnamon Sugar: Skip the glaze and toss warm donuts in a mixture of granulated sugar and cinnamon for a classic, comforting treat.
• ✦ Chocolate Drizzle: After the simple glaze has set, melt some chocolate chips and drizzle artistically over the donuts for an extra layer of decadence.
• ✦ Nutmeg & Spice: Incorporate a pinch of freshly grated nutmeg and a dash of allspice into the donut dough for a warmer, more aromatic flavor profile.
• ✦ Citrus Zest: Add orange or lemon zest to both the dough and the glaze for a bright, refreshing twist that cuts through the sweetness.

FAQ

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. You typically don’t need to proof it first; just add it directly to the dry ingredients, then proceed with the wet ingredients as usual.

Q: How do I prevent my donuts from being greasy?
A: The key is maintaining the correct oil temperature (350-375°F / 175-190°C). If the oil is too cool, the donuts will absorb too much oil; if too hot, they’ll burn before cooking through. Use a thermometer!

Q: Can I bake these donuts instead of frying?
A: While you can technically bake them, the texture will be more like a cake donut than a fried one. For that authentic light and airy fried donut experience, frying is recommended.

Q: How long do these donuts last?
A: Like most fresh donuts, they are best enjoyed the same day they are made. They can be stored in an airtight container at room temperature for up to 2 days, though they will lose some of their freshness.

Q: What kind of potatoes are best for potato donuts?
A: Russet potatoes (baking potatoes) are ideal because they are starchy and dry out nicely when cooked, leading to a lighter, fluffier texture in your mashed potatoes and, subsequently, your donuts.

Conclusion

There’s truly nothing quite like biting into a warm, freshly made donut, especially when it’s one of these divine Glazed Potato Donuts. The subtle magic of mashed potatoes transforms a simple dough into an unparalleled confection—a testament to classic baking wisdom. We hope this guide inspires you to whip up a batch of these extraordinary homemade spudnuts and discover the joy of creating truly exceptional treats from scratch. Get ready to impress and delight everyone with these irresistibly soft, perfectly glazed delights!

Recipe Note

For the absolute best texture, ensure your mashed potatoes are completely lump-free and cooled to lukewarm before adding them to the dough. Any warmth will help activate the yeast, but if they’re too hot, they could kill it. Use a potato ricer for the smoothest results!