Norwegian Potato Donuts with Cinnamon Sugar

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Norwegian Potato Donuts with Cinnamon Sugar

Ingredients:

1-1/2 cups warm mashed russet potatoes
3 tablespoons butter
3 eggs, beaten
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon orange zest, optional
5 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon salt
vegetable oil for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Preparation:

Combine the warm potatoes and butter together and set aside.

Combine the eggs and sugar and whisk aggressively until the eggs are pale yellow. Add the buttermilk, vanilla and zest and incorporate. Stir in the potato mixture and blend.

Sift together 4-1/2 cups of the flour, baking powder, baking soda, nutmeg and salt and add it to the potato mixture. Stir the dough until just combined and refrigerate covered for at least an hour.

Combine the sugar and cinnamon and put on a small plate.

When ready to cook the donuts heat about 2 inches of oil in a heavy skillet to 375 degrees. While the oil is heating, cut the dough in half and roll out to 1/2 inch thickness on a well floured board. Using a three inch donut cutter, cut out the donuts for frying. Save the donut “holes” for the kids, they love them!

When the oil is ready, fry the donuts and “holes” in batches until they are golden brown on both sides, about 4-5 minutes. Remove them to clean lint free cloth or paper towels to drain. As they cool but before they are cold, dip them in the cinnamon sugar and serve. If there are leftovers, they can be stored in a plastic container with a snug fitting lid. Do not store until completely cooled.

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