Watch Feast TV host Cat Neville make this recipe from start to finish in our Coffee & Donuts episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.
Potato Donuts with Moscato and Coffee Glazes
Recipe by Catherine Neville
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 teaspoon salt
- ½ tsp freshly grated nutmeg
- ½ tsp cinnamon
- 1 cup granulated sugar
- 2 eggs
- 3 Tbsp melted butter
- 3/4 cup buttermilk
- 1 cup room temperature mashed potatoes
- neutral oil for frying
- 1/4 to 1/3 cup Moscato (or another sweet white wine)
- 3 cups powdered sugar
| Preparation | In a large bowl, sift together the flour, baking powder, baking soda, salt and spices. Set aside. In the bowl of a stand mixer, using the whisk attachment, whip the sugar and eggs together until light and fluffy. Incorporate the melted butter and buttermilk and then stir in mashed potatoes. Add the potato mixture, a bit at a time, to the dry ingredients, mixing to combine before each new addition, but be careful to not over mix. The dough should be sticky, but if it’s too sticky to handle, add more flour until the texture is correct.
Heat 2-inches of oil in a deep frying pan. Turn the dough out onto a floured surface and pat it out to ½-inch thickness. Cut with donut cutters, being sure to keep the donut holes to fry as the last batch. Fry the doughnuts in a single layer in the oil, turning with chopsticks once one side is a deep golden color and removing from the oil when both sides are the same shade of brown. Set finished donuts aside to drain on paper towels.
Meanwhile, make the glaze by mixing the powdered sugar and Moscato together in a wide, shallow bowl. Dip one side of each donut into the glaze or, alternately, drizzle glaze over the donuts. Allow glaze to set and enjoy with a strong cup of coffee.