Thanks to the Idaho Potato Commission for letting us share this recipe from Emily Ellyn! Gone in an Instant Idahoan® Donuts will be just that—gone instantly! Great for the holidays or just because!
Gone in an Instant Idahoan® Donuts
Author: Emily Ellyn
Serves: 25-30 donuts
Thanks to the Idaho Potato Commission for letting us share this recipe from Emily Ellyn! Gone in an Instant Idahoan® Donuts will be just that—gone instantly!
- 1 cup prepared Buttery Homestyle® mashed potatoes, warm
- ⅔ cup butter, room temperature
- ½ cup granulated white sugar
- 2 tsp fine sea salt
- 1 Tbsp active dry yeast
- 1 Tbsp granulated white sugar
- 1 cup water, warm (110-115° F.)
- 1 cup warm coconut milk
- 1 Tbsp coconut extract
- 2 large eggs, slightly beaten
- 4 – 7 cups all-purpose flour plus more for dusting
- Vegetable oil for frying (about 1 gallon, depending on fryer)
- 2 cups powdered confectioners sugar
- 2 Tbsp coconut milk
- 1 Tbsp coconut extract
- 4 cups shredded coconut, toasted
- 2 cups sprinkles or candied pearls, optional
- Start your doughnut recipe by adding one-cup warm prepared instant mashed potatoes, ⅔ cup butter, ½ cup sugar, and 2 tsp salt to the bowl of an electric mixer. Fit with a dough hook and mix on medium high until blended together, scraping down mixer, about 1-2 minutes.
- In small bowl, whisk 1 Tbsp of yeast, 1 Tbsp sugar and 1-cup warm water. Set the mixture to the side and allow the yeast to bloom, for 3 – 5 minutes or until the yeast rises to the top.
- While the yeast blooms, warm 1-cup coconut milk and 1 Tbsp of coconut extract in small sauce pot over medium high heat, 2 minutes or until just begins to simmer.
- To make the dough, turn the mixer on low and scrape the beaten eggs into the mashed potato mixture. Allow egg to mix in and then add the warmed coconut milk. After the coconut milk mixture is incorporated, add the bloomed yeast mixture. Occasionally scrape down sides of mixing bowl.
- While mixture continues on low, add one cup of flour at a time until dough is tacky but not wet. Then turn mixer to high and beat until the dough pulls away from the side of mixing bowl. Turn dough out from bowl and place in a large greased container with tight fitting lid. Put in refrigerator for 3 - 4 hours or overnight.
- When ready to cut donuts, remove dough from fridge allowing it to warm to room temperature while you prepare frying vessel, glaze, and toppings.
- Make glaze by whisking together 2 cups confectioners sugar, 2 tablespoons coconut milk, and ½ tablespoon of coconut extract. Mix until smooth and pourable.
- Dust clean work surface with flour and roll dough out to about a ½–inch thick. Dip doughnut cutter or cookie cutters in flour and cut dough into donuts. Fry at 360° F, turning constantly, for 4 minutes or until donuts are golden brown. Let cool on wire rack set on top of a sheet tray.
- When slightly cooled, pour a fountain of glaze over the donuts or take a cooled donut and dip top half into the glaze. Let the excess glaze drain off and then immediately dip it in the toasted coconut and sprinkles. Repeat until all donuts have been topped.