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Potato Donuts

Potato Donuts

The original potato donut recipe is from the book that my friend brought me from her trip to Italy.
Of course I converted it into a sourdough version. And oh my… these potato doughnuts came out so delicious! They are the most fluffy, light and they just melt in your mouth.


Sourdough starter 


  • 250 g boiled and mashed potatoes
  • 100 g milk
  • 100g sourdough starter
  • 500 g all-purpose flour, plus more for dusting
  • 2 large eggs
  • 50 g sugar
  • 75 g unsalted butter at room temperature
  • 2 g active dry yeast(optional)
  • 10g salt
  • Vegetable oil, for frying

Vanilla Donut Glaze

  • 170g powdered sugar
  • 30g melted butter 
  • 1 ½ teaspoons vanilla extract


Day 1


  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
  • Learn how to make starter from scratch here).

Day 2


  • 7 am boil the potato, until soft, let cool off. Mash it before using in the dough.
  • 8 am mix starter, milk, eggs, flour, sugar, yeast, mashed potatoes(let it autolyse for 30minutes).
  • During the autolyse period the flour becomes fully hydrated. This activates gluten development.
  • 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt and mix for a couple more minutes. The dough should form a ball.
  • Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (20-40g).
  • 9 am  cover and let it proof for 3- 4 hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become slightly puffy.
  • 12 pm transfer the dough to the fridge for cold fermentation for 8-10 hours.
  • 10 pm remove the dough from the fridge.
  • Roll the cold dough on the floured surface about 1/2 -1 inch thick.
  • Cut the donuts with donut mold or just a regular glass.
  • Transfer each donut to a parchment paper.
  • Cover the doughnuts, let them proof overnight on the countertop. Temperature should be 72-73F. 
  • Next morning they should increase in size and become puffy.

Note : if it’s hot in your kitchen, better to put doughnuts in the fridge overnight, and make them proof next morning for 2-3 hours at 78-82F until they will become puffy and light.

Day 3


  • If the doughnuts were proofing at room temperature, then they should be ready to be deep fried.
  • Preheat the oil for about 30 minutes, and fry the doughnuts for 1-2 minutes on each side until golden brown.
  • Prepare the glaze, by mixing all ingredirnts until smooth.
  • Then dip doughnuts into the glaze and enjoy.

Note : if doughnuts were slowly proofing in the fridge, bring them back to the room temperature, let them proof for 2-3 hours, then deep fry them. 

Recipe Name
Potato Donuts with Sourdough Starter
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13 thoughts on “Potato Donuts

  1. Can the sourdough be substituted for instant yeast? I would love to make this recipe it looks delicious.

    1. Hi!
      Yes, use 1% of yeast from total amount of flour.

      1. How do I go about substituting starter with instant dry yeast?
        Do I add instant yeast with 50g water, 50g flour (as per recipe) and leave it overnight? Thanks!

      2. You can use 1% of dry yeast from total amount of the flour in the recipe

  2. Hi! Can these be baked instead of fried?

    1. For baked doughnuts you’ll need different recipe

      1. Thank you for the reply. Do you have a recipe for baked doughnuts?

      2. Just a cake doughnuts.

  3. Natasha~ What is the name of the cookbook with the original recipe? It could be a real treasure. Thank you ever so much for sharing all of your heavenly recipes, especially this one! And made from sourdough too!! It has to be the most beautiful & delicious donut on the planet! Grateful for your posts! Keep up the great work!
    Sincerely, Teresa Duffy

  4. So if I use the starter, do I also have to use the yeast or omit it? What happens if I use the yeast too?

    1. Made these today with sourdough starter and no active or instant yeast. Came out great! I opted to leave them out overnight after shaping them. The kitchen was around 68F and they were puffy and ready to fry. The family loved them =D Thank you for this recipe!

      1. How do these compare to Krispy Kreme?

        Do you have link to your cake doughnut recipe?

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