COOKING TIME: 3 min
Prep Time: 20 minute + Rest
½ x 7g packet dry yeast
½ cup (125ml) warm buttermilk
1 cup (230g) warm mashed potato
2 extra-large eggs, lightly beaten
2 tablespoons melted butter
¾ cup (165g) caster sugar
2 teaspoons baking powder
¾ teaspoon bicarbonate soda
½ teaspoon salt
½ teaspoon mixed spice
3 cups (450g) plain flour
2 litres canola oil
½ teaspoon ground cinnamon
Using the bowl of an electric stand mixer, dissolve yeast in warm buttermilk and set aside until
bubbles start appearing.
Add warm mash potato, eggs, melted butter, ½ cup ( 110g) sugar, baking powder, bicarb soda, salt,
mixed spice and 2 cups (300g) flour, beating with a dough hook until dough is smooth.
Add enough extra flour to form a soft dough, but do not knead the dough. Cover and refrigerate for
Turn onto a floured surface and divide it into quarters. Roll dough to 1 ½ cm thick. Cut large rounds
with a 9.5cm round cutter and then cut out centers with a 3.5cm small round cutter.
Heat oil to 190°C.
Carefully lower 2-3 doughnuts into the hot oil, to prevent oil cooling too much and cook for 2-3
minutes or until dark golden, moving continuously with a slotted spoon.
Combine remaining sugar and cinnamon together, stirring to combine. Place hot doughnuts in
cinnamon sugar until well coated.
Serve doughnuts warm!
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