Recipe courtesy of Bonnie Boyer
Print
Total:
4 hr 30 min
Active:
40 min
Yield:
3 dozen
Level:
Easy

Ingredients

  • 2 Idaho potatoes (about 1 pound), peeled and quartered
  • Salt
  • 1 1/2 cups white granulated sugar, plus more for coating
  • Two 1/4-ounce packages active dry yeast
  • 2 eggs, beaten 
  • 2/3 cup unsalted butter (5 ounces), melted 
  • 6 cups all-purpose flour, plus more for dusting 
  • Vegetable oil, for frying
  • Molasses, for serving, optional 

Directions

Special equipment: 2 brown paper bags, 3-inch cookie cutter

Place the potatoes in a medium saucepan, cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, then lower the heat to maintain a gentle simmer and cook until very tender, about 15 minutes. Reserve 1 1/2 cups of the potato cooking water. Drain and mash the potatoes until smooth. Set the mashed potatoes aside and cool slightly.

In a medium bowl, stir together the mashed potatoes, reserved potato cooking water, sugar and yeast. Cover with a tea towel and let the mixture rise for 20 minutes; it will look foamy.

Using a sieve, strain the mixture into a large bowl, smoothing out any lumps. Stir in the eggs and melted butter. Stir 5 cups of the flour, one cup at a time, until a dough starts to form. Gently knead the remaining 1 cup of flour in until the dough pulls away from the sides of the bowl and forms a large ball. Cover with a tea towel and put in a warm place to rise for 3 hours.

Dust some flour onto a baking sheet. On a well-floured surface, roll out the dough to 1/2-inch thick. Using a 3-inch cookie cutter, cut out the doughnuts and set on the prepared baking sheet. Cover lightly with a tea towel, and let rise for 30 minutes.

Line a baking sheet with a split paper bag. In a deep fryer or Dutch oven, pour enough oil to fill no more than halfway up the side. Heat the oil until a deep-frying thermometer inserted in the oil reaches 365 degrees F.

Gently place the doughnuts into the oil, two at a time. Cook until golden brown, about 2 minutes per side. Transfer the doughnuts to the prepared baking sheet to absorb some of the oil. Place the doughnuts in the remaining paper bag with a heaping spoonful of sugar and shake gently until the doughnuts are thoroughly coated. You may leave some plain to slice in half and spread with molasses if using. Serve immediately.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Bonnie Boyer's Cabbage and Smoked Sausage Stuffed Pig Stomach

Recipe courtesy of Bonnie Boyer

Fried Haddock Po' Boy

Recipe courtesy of Chuck Hughes

Catfish Po Boy

Recipe courtesy of Cooking Channel

Cajun Shrimp Po' Boys

Recipe courtesy of Kelsey Nixon

Jamaican Black Cake

Recipe courtesy of Venetta Williams

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here