fried cinnamon sugar donuts

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These yeast- raised, potato doughnuts are light and fluffy on the inside, crispy on the outside and smothered in finger licking amounts of cinnamon and sugar. Enjoy them while they’re hot, fluffy and radiating the smell of rich cinnamon.

  • Author: Stella Parks
  • Prep Time: 3 hours 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 16
  • Category: Breakfast
  • Cuisine: American



  • 1 medium russet potato
  • 1 1/2 tsp active dry yeast
  • 1/2 cup milk (any percentage is fine), warm
  • 4 tbsp unsalted butter, melted and warm
  • 1 large egg, cold
  • 2 3/4 cups all-purpose flour, plus more for kneading
  • 1/4 cup granulated sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp grated nutmeg
  • 1/4 tsp baking soda
  • 2 quarts refined coconut oil, for frying

cinnamon sugar

  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 2 tsp grated cinnamon



  1. Cook potato until soft, in whichever manner you prefer (steam, boil, bake, microwave). When cool, peel and rice the potato. Gently scoop into a measuring cup to measure 3/4 cup cooked potato (3 oz) and set aside.

make dough + first rise

  1. Sprinkle yeast over warmed milk with a pinch of sugar, stir and let sit until foamy, about 5 minutes. Whisk in butter, egg and prepared potato.
  2. Combine flour, sugar, salt, nutmeg and baking soda in the bowl of a food processor fitted with a metal blade, and pulse until well combined. Add liquid ingredients and mix until the dough is smooth, about one minute. Alternatively, knead by hand or with a stand mixer fitted with a dough hook (on low) for 10-15 minutes.
  3. Transfer dough to a lightly greased bowl and let rise in a draft-free area until puffy, but not necessarily doubled in size, about 75 minutes. The dough is ready when it partially springs back after touching it. If it rapidly bounces back, let it rise another 10-15 minutes.

shape dough + second rise

  1. Line a baking sheet with parchment paper, lightly grease, and set aside.
  2. Gently deflate the dough, place on a lightly floured surface and cut into 16 pieces. Take one piece, round into a ball and gently flatten it. Using your index finger and thumb, pierce through the center of the dough, then gently stretch into a 3" ring. Place on prepared baking sheet and repeat shaping process with remaining pieces of dough.
  3. Cover loosely with plastic wrap, or a clean dishcloth, and let rise in a draft-free area for about 75 minutes, or until doubled in size. At this point, the shaped doughnuts can be refrigerated overnight, then brought to room temperature before frying.

fry donuts

  1. Fill a large, heavy-bottomed pot 2 inches deep with coconut oil (warmed in the microwave, if needed, to liquefy). Attach a thermometer to the pot and heat oil over medium-high heat to 360°F.
  2. As the oil heats up, line a baking sheet with two layers of paper towels and set aside. Mix the sugar, ground cinnamon and grated cinnamon in a shallow bowl or large plate and set aside.
  3. When the oil reaches 360°F, carefully slip a few doughnuts into the hot oil, making sure not to crowd the pan. Fry for about 2 minutes, flipping once, until the doughnuts are a deep golden brown. Using tongs or a slotted spoon, carefully remove doughnuts and briefly drain on paper towel-lined pan. Dredge in cinnamon sugar mixture, place on a rack to cool, and repeat with remaining doughnuts. Make sure to wait for oil to reheat to 360°F before frying each new batch. Eat immediately!


makes sixteen 2 1/2" doughnuts | recipe from Bravetart by Stella Parks