Idaho® Potato Doughnut Holes with Salted Caramel Glaze
- 2 packages active dry or cake yeast
- 1/2 cup warm water (110° F to 115° F)
- 1 cup sugar
- 3/4 cup shortening
- 1 1/2 cups prepared Instant Mashed Idaho® Potatoes (cold)
- 3 eggs, well beaten
- 2 cups milk, scalded and cooled to luke warm
- 1 tablespoon salt
- 1 teaspoon mince lemon zest
- 6-8 cups sifted flour
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon Maldon salt flakes
- Dissolve yeast in warm water, set aside.
- Cream sugar and shortening. Beat in cold potatoes, eggs, cooled milk, yeast, water, salt and lemon zest.
- Mix in flour adding just enough to make a soft dough. Knead well.
- Place dough in greased bowl; cover and let rise in warm place until doubled in bulk.
- Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter. Let rise uncovered about 30 minutes.
- Deep fry in oil heated to 375° F. Drain on paper towels.
- Dip hot doughnuts into the warm Salted Caramel and sprinkle each Idaho® Potato Doughnut Hole with a few flakes of Maldon Salt.
- In a small pan over medium heat, melt sugar, stirring constantly until golden brown.
- In a separate pan, bring cream to simmer. Slowly pour cream into sugar until combined.
- Cool to room temperature. Reserve. Can add a little hot water right before glazing if too thick.
Note: For classic New Orleans beignets, roll out dough to 1/4-inch thickness. Cut with a well-floured 2-inch square cutter (pizza cutter works great) into 2x2-inch squares). Let rise uncovered about 30 minutes. Deep fry in oil heated to 350° F. Drain on paper towel. Shake Idaho® Potato Doughnut “Beignets” with powdered sugar. Serve immediately.