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Potato Doughnut


  • 8 tbsp sugar 1/2 cup
  • 2 scants tbsp active dry yeast
  • 1 1/4 cup hot milk
  • 4 large potatoes peel, boil, drain
  • 3 heaping tbsp margarine/butter
  • 4 - 4 1/2 cups flour
  • 2 beaten eggs
  • a dash of salt


  • Mash hot potatoes along with sugar, salt, egg, and hot milk, stir until lukewarm then add in yeast, stir well.
  • Add in flour a little at a time, then knead dough well, cover with slightly damp towel, set aside for half hour or until size doubled. Punch down dough, let rise again.
  • Punch down dough, roll on a generously floured surface, cut with doughnut cutter, place on baking sheet, cover with the towel again, let rise, and bake at 350 F for 15 minutes or until slightly golden brown.
  • Spread margarine/butter, sprinkle with chocolate rice (I used Ritz brand, it's made of real chocolate instead regular sprinkles which usually made of royal icing) OR glaze with your favorite flavor.


Here I used cocopandan flavoring (the pink glazed doughnut) - can be purchased at Asian store or online, plain icing sugar glaze (the white glazed doughnut), and Amarula Cream Liquor (the white glazed doughnut with chocolate sprinkles on them).