I figure if you are going to eat donuts, they may as well have a few more carbs added to the already carb laden yumminess. Are you with me? Thus spudnuts! Potatoes inside the donut dough...well batter in this instance to be more precise. Piping skills not entirely necessary though they do help to get our little perfect donuts! I love them. The sugar slash salt and pepper coating on these is quite delish. Don't be shy. Try it and you will know what I mean. I think cinnamon is so last year! Get your donut on and please hashtag me #cookingwithtenina so I know you're cooking my stuff.
There are loads of donut/doughnut recipes on this site. Check out some of the following as well;
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- 250 Grams white skinned potatoes, peeled and cubed
- water for steaming
- 1.5 Teaspoon baking powder
- 1 Pinch pink salt flakes plus some more BUY
- 1 Teaspoon black pepper freshly ground, plus some more
- 1 Teaspoon fresh nutmeg
- 225 Grams raw caster sugar BUY
- 2 egg lightly beaten
- 60 Grams whole milk
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 260 Grams bakers or strong flour
- 1 lemon, zest only
- Extra Virgin Olive Oil (EVOO) for deep frying, see note BUY
Prepare potatoes and place into the Varoma dish. Set into position above the water in the Thermomix bowl. Steam 30 min/Varoma/speed 3. Check for 'doneness'. If they are not easily crushed with a fork, keep steaming until they are.
Drain bowl, cool potatoes over hot bowl, with the Varoma lid off.
Tip potatoes into the Thermomix bowl and mash 10 sec/speed10.
Add baking powder, salt and pepper, nutmeg, 75g of the sugar, eggs, milk, EVOO and zest to the Thermomix bowl and blend 10 sec/speed 6. Stop and scrape down sides of bowl. Repeat, scrape, repeat! Make sure this mixture is silky smooth.
Add flour a third at a time and combine, 10 sec/Interval/dough setting. Add each remaining 1/3 and repeat, until finally kneading for 1 min/Interval/dough setting.
Combine remaining sugar with a good dash of additional salt and pepper in a wide mouthed bowl and set aside.
Tip batter into a piping bag with a 1cm round nozzle and pipe donuts onto 10cm squares of oiled baking paper. Heat enough oil in a small circumference deep saucepan to cover the donuts when frying or use a deep fryer as per manufacturers instructions.
Heat oil to approximately 170°C not going above 180°C (keep checking). Fry donuts one or two at a time by submerging the paper with the donut on it into the oil then removing the piece of paper with tongs and discarding. Cook about 2 minutes per side until quite dark golden. Remove with a slotted spoon and toss in the sugar salt and pepper mixture whilst still hot. Place on a wire rack to cool enough to eat! Best served the day they are made.