Crispy Potato Donuts Recipe: Step-by-Step Homemade Treat

A little russet potato goes a long way — these potato donuts are fluffy and tender inside with a crisp, golden crust.

I originally made this recipe for Chanukah, when fried foods are traditional, but honestly there’s never a bad time for a warm, soft, sweet donut. These yeast-raised potato donuts use mashed russet potato for extra tenderness and a slightly richer flavor. The dough is straightforward to make, and the results are light, pillowy donuts with a delicate crisp exterior.

I was skeptical at first because the method is simple, but the texture and flavor surprised me — the donuts are excellent. If you love homemade donuts, try other favorites such as brioche donuts, Boston cream, Bavarian cream, French crullers, or Moroccan sfenj for more variety.

Ingredients for Potato Donuts

• Unbleached all-purpose flour — you can use bread flour or a mix for more chew if desired.
• Instant yeast — active dry yeast works too; bloom it in milk and a teaspoon of sugar for about 20 minutes if using active dry.
• Kosher salt
• Sugar
• Mashed cooked potato — russet is preferred for its starchiness; sweet potato can be substituted if you like.
• Egg at room temperature
• Lukewarm milk (about 95°F) — warms the yeast without killing it (keep under 110°F).
• Melted butter, cooled to warm

How to Make and Shape the Donuts

This recipe has three main stages: make the dough, shape and proof, then fry.

Step One — Make the Dough

Combine the dry ingredients (flour, yeast, sugar, salt, and optional nutmeg). Add the milk, melted butter, mashed potato and egg. Mix with a stand mixer using a paddle until the ingredients come together, then switch to a dough hook and knead until smooth. The dough should feel slightly tacky but cohesive — resist adding extra flour. Place the dough in a greased bowl, lightly oil the surface, cover, and allow it to rise until doubled in size (about 90 minutes; longer is fine).

Step Two — Shape the Dough

After the first rise, turn the dough onto a lightly floured surface and divide it into 16 equal pieces (about 40 g each). Roll each piece into a ball, gently flatten, then use your thumb and forefinger to create the center hole and stretch into a 3″ round. Place shaped donuts on parchment or a tray for the second rise (about 75–90 minutes).

Step Three — Fry the Donuts

Use a neutral high-heat oil such as vegetable, peanut, or refined coconut oil. Heat in a deep, wide pan and monitor with a candy thermometer. Fry at about 350–360°F (175–182°C). Fry each donut for roughly 90 seconds, turning once or twice to brown evenly. Test one donut first to confirm temperature and timing. Drain briefly on paper towel, then toss in granulated sugar or your preferred topping while warm.

Tips and Notes

• Nutmeg is optional — omit if you prefer a straightforward donut flavor.
• While the recipe lists a 90-minute first rise, you can let the dough rise 3–4 hours for deeper flavor, or refrigerate overnight and bring to room temperature before shaping.
• Start mixing with the paddle attachment until ingredients form a shaggy mass, then switch to the dough hook to develop the dough.
• To avoid deflating shaped donuts, proof them on 2″ squares of parchment. When frying, hold the parchment edges and gently lower the donut into the oil; the paper will release after a few seconds of frying.
• Maintain a steady oil temperature with a candy thermometer for consistent results.
• Test-fry one donut before cooking the whole batch to confirm oil temperature and frying time.
• You can fry filled, hole-less rounds and inject them with jam, custard or cream. Increase frying time by 20–30 seconds for filled versions.

HAPPY BAKING!!!