Homemade Doughnuts


I love King Arthur Flour .  If you love baking and haven’t seen their website, you really have to visit ~ but make sure you have some time because it’s just chock-full of good stuff.

I subscribe to their publication called The Baking Sheet and the early spring edition came in the mail yesterday.  I always find several things I want to bake in each edition but this time I want to make EVERYTHING.  It is calling to me, LOL!

This morning I went ahead and made the doughnut recipe.  Very easy to make ~ no yeast involved so they won’t be the light airy kind ~ and really only took about 30 minutes from start to finish.  I did find that I needed to add more milk (about 4 tbsps more) and I’m guessing that it’s because my mashed potatoes were really dry (I cooked them yesterday and stuck them in the fridge and mashed them this morning with a fork).  So just watch out for that if you make these doughnuts.  The recipe says you can use leftover mashed potatoes but I’m unsure whether the recipe is taking all the stuff that’s added to the potatoes into account so I just made fresh with no additions.  Everything else I did pretty much the same as the recipe including dredging in cinnamon-sugar but you can put anything (or nothing) you like on them.

Homemade Doughnuts ~ King Arthur Style

3 cups flour (may need up to 1/2 cup more if your potatoes are really moist)
3/4 cup sugar
2 tbsps baking powder
1/2 tsp nutmeg
1/2 tsp salt
1 cup mashed potatoes (I used two “on the smallish side” potatoes)
3 tbsps butter, softened
2 eggs
1/4 cup milk (I needed about 4 tbsps more milk and if you need more, just add a little at a time so you don’t get too much)
1 tsp vanilla
Oil for frying
Cinnamon sugar for sprinkling or whatever floats your boat

Combine the flour, sugar, baking powder, nutmeg and salt in a large mixing bowl. Add the potatoes and butter ~ I found that mixing it in with my clean hands incorporated both easily.

In a measuring cup, put the milk, eggs and vanilla and mix right in the cup and then add to the flour mixture and stir until everything is combined nicely. Roll the dough out on a floured surface to about 1/2 inch thick. Cut with a doughnut cutter (I used a cutter that I bought at KA years ago 🙂 )

Now for the frying part ~ I have a Cool Daddy deep fryer. KA says to heat your oil to 360º but it wasn’t hot enough in my fryer so I went with 375º and it worked perfectly. If you are going to try these, start out at 360º because it may very well be hot enough for you. You can always make it hotter. Fry the doughnuts until brown on each side 1 minute or so per side, turning them with tongs.

I line a cookie sheet with several layers of paper towels and let the doughnuts drain on that when they come out of the fryer and then I dredged them in the cinnamon sugar.

I ended up with about 17 doughnuts after I re-rolled the scraps plus the doughnut holes.

Happy Cooking!

Homemade Potato Chips


Never made potato chips?  It’s really easy to do ~ the hardest part is not eating them all while you wait for the rest of them to cook!

First of all, you really could use any type of potato, including sweet potato, blue potatoes, etc.  You need a mandolin to make the thinnest slices of potatoes but I used the slicing side of a box grater before I got my mandolin.  The last time I made them, I seasoned half with sea salt and half with a garlic-herb mix I keep in my pantry.  The chips are really best if they are eaten within a few hours of cooking them ~ they do not store well as they get limp.

This recipe is so simple it’s embarrassing.

Chipps added 1

Homemade Potato chips

russet potatoes (at least 5 but as many as you want)
peanut oil
seasoning (your choice)

Heat peanut oil in an electric frying pan or deep fat fryer ~ I heat mine to 375º.

Wash and clean potatoes and peel if desired. Slice into super thin slices with a mandolin or the slicing side of a box grater. Place slices in a bowl of water to keep them from turning while you are slicing the other potatoes.

Once the oil is up to temperature, dry a bunch of slices off really well (if you don’t, the water will spatter and you’ll get burned) and slide them into the oil. Let them cook until nicely browned. Remove from the oil and drain on paper towels or brown paper bags. Season while they are still moist from the oil. Continue cooking in this manner until all the slices are cooked.

Makes 4 -5 servings using 5 potatoes.

Chips added 2

Happy Cooking!

My Signature


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Today is National Doughnut Day (Krispy Kreme is giving out a free doughnut today!) so I thought I would post a couple of doughnut recipes. Unfortunately, no pictures but I will take some the next time I make the doughnuts.

This recipe needs a bread machine. The machine does the work and makes the recipe really, really easy. The recipe says you can get 2 dozen doughnuts from the dough, but I have never gotten more than 1 dozen ~ I must use a larger doughnut cutter or something. I usually sprinkle with a cinnamon/sugar mixture, we can never wait for a glaze.

Bread Machine Doughnuts

1 1/4 cups milk
1 beaten egg
1/4 cup shortening
1/4 cup sugar
1 tsp salt
3 1/2 cups flour
1 1/2 tsps yeast

Measure ingredients into your ABM pan in the order suggested by the manufacturer. Select dough setting and start machine.

Roll out finished dough to 1/2 inch thick. Cut with a 2 1/2 inch doughnut cutter. Let rise, covered, 30 minutes or until doubled.

Deep fry in oil set at 375º. Turn doughnuts as they rise to the surface. Fry until golden brown on both sides.

Drain on paper towels and glaze or dust with cinnamon/sugar or powdered sugar.

Makes 2 dozen


This recipe I have had in my files for a loooooooong time and just never got around to trying it. It sounds so good to me that I decided to include it. The original came from Bon Appetit a few years ago.

Spiced Sugar Pumpkin Doughnuts with Powdered Sugar Glaze

Spiced Sugar:
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup buttermilk — plus
1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil — for deep-frying
Powdered Sugar Glaze:
2 cups powdered sugar
Whipping cream

For Spiced Sugar: Whisk all ingredients in medium bowl to blend.

For Doughnuts: Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365 to 370 degrees. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For Powdered Sugar Glaze: Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed-side up, on racks. Let stand until glaze sets, at least 30 minutes.

This recipe yields about 24 doughnuts and 24 doughnut holes.

Notes: Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and theyll absorb oil, turning leaden and soggy; too high and they’ll burn before the insides are cooked through.