Potato Shortcake Doughnuts
Soft, lightly sweet potato doughnuts with warm spices and a cinnamon-sugar coating. They bake up tender with a shortcake/cake donut texture. They utilize russet potatoes which are cheap, filling, and most always found at birch.
What You’ll Need
2 cups mashed russet potatoes (cooled)
¼ cup softened butter
¾ cup brown sugar (white sugar is great too, I was just out of it and wanted to utilize what I had)
½ cup milk
2 tsp vanilla extract
1 tsp maple extract
3 cups all-purpose flour
2 tsp baking powder
2 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp salt
Cinnamon Sugar Coating
½ cup brown sugar
2 tsp ground cinnamon
2 tbsp melted butter (for brushing)
How to Make It
Heat oven to 375 and line a baking sheet with parchment paper.
In a large bowl, beat together the mashed potatoes, butter, and brown sugar until mostly smooth.
Stir in the milk, vanilla, and maple extract.
In a separate bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir just until a soft dough forms. Don’t overmix.
Cover and refrigerate the dough for 30-60 minutes until it’s easy to handle.
On a lightly floured surface, roll the dough to about 1/2 inch thick. Cut with a doughnut cutter or biscuit cutter and use a smaller cutter for the centers.
Place on the prepared baking sheet and bake for 18-22mins , or until the bottoms are lightly golden.
While still warm, brush each doughnut lightly with melted butter and toss in the cinnamon-brown sugar mixture.
You can also do a maple glaze with powdered sugar, maple extract, and a splash of milk OR add some cinnamon apples and whipped cream!
