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  My dear friend and reader, Mrs. B., did it again. Not only did she gift me with my wonderful Bosch mixer, but she alerted me to the newest post at one of my favorite and linked blogs, New Life On a Homestead with the recipe for donuts to mix in my new Bosch mixer. The recipe originated at Enola Gay’s Paratus Familia and then Kendra made an edition at her blog. The pictures of the donuts at both sites made Mr. Fix-It drool and since I was tired of wiping up spit from the kitchen floor, I asked him if he’d like me to attempt the confections. You know the answer! And so I did the recipe, as written, with one change. I substituted potato flakes for some of the flour. I used home ground, whole wheat flour that I sifted and sifted but added potato flakes because I know that is the secret ingredient for a famous donut. I figure, what could it hurt? I make potato rolls and bread, so why not potato donuts? The home ground flour works great, but all purpose is fine too. So that’s what I did and the following is the result. The recipe made 27 small donuts + 27 holes. Also, I used a thin glaze and only dipped one side to make them not so sweet. They were just right. We shared these gems with our neighbor up the road and one of the sons said that he loved them because they were not too sweet.
 I used my Bosch but you can use any mixer with a dough hook. Of course, you can do this by hand as well. Add 1 3/4 cup warm water and 1 tsp sugar and sprinkle 1 Tbsp yeast over the surface, allowing to ‘proof’.  When the yeast water is bubbly,add 2 eggs…  …and 1 tsp salt  …and 1/3 cup shortening.  I added 1 cup of potato flakes.  Add two cups of the flour. I am using whole wheat ground from Prairie Gold Hard White Wheat.  Mix and scrape the sides.  Add another cup of flour and mix.  Continue adding flour by the cup until the dough pulls away from the side of the bowl but is still nice and soft. I used a little under 4 ½ cups of heavily sifted flour. Continue mixing on low for 8 minutes to knead.  Let the dough rise until double – about an hour if it is in a warm place. Here, I am just leaving the dough in the mixer bowl, covering it with a damp cloth and then it is going into the oven which has been preheated to 150º and turned off.
 While waiting for the dough to rise, I made the glaze. Melt 1/3 cup butter in a saucepan.  Add 2 cups powdered sugar and stir  Add 4 Tbsp hot water. I added a little more water because I wanted a thin glaze. However, if you want a glaze that is thicker,1 1/2 or that you can spread, use more powdered sugar.  Stir until smooth  Add vanilla and stir until mixed. Set aside on a warm eye. I did it this way because I grew up with Krispy Kremes and have watched them glaze their donuts. The glaze is kept warm and thin and it doesn’t take much to glaze a donut. I decided to kind of replicate the process.  When dough has risen, scrape out onto floured surface. I am using one of the spatulas available on the Shopping Page as well as an Oklahoma Pastry Cloth™.  Roll out dough to about ½”. I used a rolling pin. Here I am cutting the donuts with a two part donut/biscuit cutter. It is wonderful because the center is removable so that the gadget becomes a biscuit cutter.  Place the donuts on the floured surface and cover with a damp cloth to rise until double.  When donuts have risen, carefully place them in oil that has been heated to 350º.  A wooden chopstick is great to turn donuts to their other side when browned on the first side.  Cooked donuts placed on a rack from the oil, waiting to be glazed  Using a chopstick or other utensil, place the donut in the warming glaze.  Lift the donut out of the glaze and place on rack or cookie sheet.  Don’t you just want to dive in? We did!!
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Tags: glaze, homemade doughnuts, recipe, whole wheat, yeast donuts
Wow! Those look fantastic!! I would have never in my life thought to add potato flakes to the mix. I’ll have to give that a try next time! Thanks so much for sharing 🙂 I’m so glad you tried the recipe and enjoyed it!
I have added mashed potatoes to bread mix as well, instead of the potato flakes. Some people use potato water too. Potato seems to make everything lighter.
We had a Spudnut donut shop here when I was a kid. Gooood. When I boil potatos for mashed, I save the water to use in other cooking. Like you say, lighter and I believe more moist comparing equal amounts to water.
I had forgotten about the Spudnut stores! Thanks for the memory. I have just refound an old recipe I’ve had for rolls that uses potato water. They are awesome. Going to make them this weekend. 🙂