It is a beautiful fall day and I’m moving wood and burning construction scraps in the fire pit. It felt like a morning I should make donuts. But, it’s just me this weekend and a whole batch of donuts seemed like more time and calories than I wanted to spend so I attempted to make a small recipe (hahahaha – that never works out in the end for me) and decided that I would not bother rolling and cutting and make donut holes instead. I wanted to try Molasses Potato Donuts and I am very happy with this recipe I put together:
½ cup molasses
1 Tbs. vegetable oil
½ cup soured half and half (put 1 tsp. cider vinegar in ½ cup half and half or whole milk, let set a few minutes until thickened)
¾ cup mashed russet potatoes (I riced the potatoes – and would suggest doing that if you have a ricer)
3 cups unbleached all purpose flour
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
Canola oil for frying
Granulated sugar for rolling
Combine the egg, molasses and oil in a large bowl – use a wooden spoon. Mix in the sour milk and the potatoes.
Sift together the flour, salt, baking powder, baking soda, and cinnamon and add to the wet mixture. Stir to combine – the dough will be fairly stiff. Refrigerate for a couple hours – although, I did not refrigerate it when I made the donut holes and they came out great but if you are rolling and cutting, you will need to refrigerate it so it handles easier.
If you want to make full size donuts – roll out a part of the dough into ½” thickness and cut into donuts.
If making little donut holes – make little disks ½” thick and about an inch long.
Fry in oil – make sure it is hot enough to sizzle but not too hot so that the outside browns before the inside is done.
Drain on paper towel and while still hot, roll in granulated sugar. They need the sugar coating as they are not a real sweet donut.