Potato Jelly Doughnuts (Potato Sufganiyot) | Idaho Potato Commission

Name: Potato Jelly Doughnuts (Potato Sufganiyot) | Idaho Potato Commission
Ingredients: 3 tablespoons unsalted butter, room temperature; ¾ cup cane sugar; 2 large eggs, room temperature; ½ cup whole milk; ½ teaspoon pure vanilla extract; 1 cup mashed or riced potato (no milk or butter - about 3 medium Idaho Burbank Russet Potatoes); 2 ½ cups unbleached all-purpose flour plus extra for kneading; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup smooth strawberry jelly; vegetable oil for frying; confectioners sugar to finish

idahopotato.com

- Add the butter and sugar to the bowl of your stand mixer fitted with a paddle attachment and cream on medium speed for about 2 minutes. Add the eggs, one at a time and beat until well incorporated....

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Cooking tools:

Stand mixer
Deep-fry thermometer
Cookie cutter
Piping bag
Potato ricer
Potato masher
Dutch oven
Cooling rack
Slotted spoon
Baking sheet
Parchment paper
Paper towel
Mixing bowl
Measuring cup
Measuring spoon
Stove

Ingredients

3 tablespoons unsalted butter, room temperature
¾ cup cane sugar
2 large eggs, room temperature
½ cup whole milk
½ teaspoon pure vanilla extract
1 cup mashed or riced potato (no milk or butter - about 3 medium Idaho Burbank Russet Potatoes)
2 ½ cups unbleached all-purpose flour plus extra for kneading
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup smooth strawberry jelly
vegetable oil for frying
confectioners sugar to finish