Holiday Dessert Bake-off: Lindsay Porter’s G’ma’s Doughnuts |

Holiday Dessert Bake-off: Lindsay Porter’s G’ma’s Doughnuts

Lindsay Porter's G'ma's Doughnuts

Lindsay Porter’s G’ma’s Doughnuts


3 tablespoons lard/shortening

3/4 cup sugar

2 eggs

1 cup mashed potatoes

1/4 cup milk

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2 1/2 cup flour

3 tsp baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Vegetable/canola oil for frying

White glaze:

(Mix sugar and water together until combined)

1 cup powdered sugar

2 tablespoons warm water

Chocolate glaze:

(Melt butter in saucepan over medium heat. Add in cocoa powder. Stir until thickened but do not allow to boil. Remove from heat. Stir in powdered sugar and vanilla.)

2 tablespoons butter

2 tablespoons cocoa powder

1 cup powdered sugar

1/2 teaspoon vanilla


Start heating the oil in fryer before you start mixing. Combine the dry ingredients then cut in the lard.

Mix in the eggs, milk and mashed potatoes. (Instant mash potatoes is fine — actually make the mash potatoes, don’t just use the flakes).

Turn out dough mixture onto a lightly floured surface. Knead in some of the flour to reduce stickiness.

Don’t roll out but just flatten the dough with your hand to 1/4-inch thick. Cut doughnuts into 2-inch circles and cut a doughnut hole. Place cut doughnuts onto tray lined with waxed paper. Cut all the doughnuts before starting to fry.

Place doughnuts in fryer. Doughnuts can be touching but should not overlap. I can get four doughnuts in my FryDaddy.

Fry doughnuts 1 minute. Turn. Fry another minute. Remove from fryer and place on tray lined with paper towels.

Cool a few minutes before decorating. Can be decorated with glaze or sugars.