Donuts are normally made with flour but substituting some of the flour with potato flesh gives a lighter, springier donut which can then be coated in crystallised potato and dipped in potato milk jam (follow the link below to my recipe) ... all this from the humble spud! The coloured, exploding coating is really for the kids but I love it too!






Skill level

Average: 3.8 (36 votes)


  • 4 King Edward potatoes
  • groundnut oil, for deep-frying, plus extra for coating
  • sea salt
  • oak smoking chips
  • 120 ml full-cream milk
  • 2 large eggs
  • 95 g white caster sugar
  • 30 ml vegetable oil
  • 10 g baking powder
  • 255 g plain flour
  • potato milk jam, for dipping

For the potato sugar

  • 150 g white caster sugar
  • green food colouring (optional)
  • 75 g neutral popping candy

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Infusing time 20 minutes

Freezing time 1 hour

To start the donuts, preheat the oven to 180ºC/fan 160°C/gas mark 4.

Prick the potatoes all over with a fork then coat them in groundnut oil and place them on a layer of salt spread on a baking tray. Place the tray in the preheated oven for 2 hours.

Remove the potatoes from the oven and cut them in half.

Place the smoking chips on the bottom of a saucepan and place over a high heat. Using a blowtorch, light the chips until they begin to smoke.

Using aluminium foil, make a “pillow” and place in the centre of the pan. Place the potatoes on top of the pillow and cover the pan with a lid. Allow to smoke for 5 minutes.

When smoked, scoop the flesh from the potatoes and reserve the skins. Put the potato flesh through a sieve and weigh out 130 g. Reserve the remaining flesh for the potato sugar (you will need 70 g to mix with the food colouring).

Place the smoked skins in a pan with the milk over a medium heat and bring to a simmer for 5 minutes. Remove from the heat and allow to infuse for 20 minutes before straining.

In a bowl, whisk the eggs, sugar, infused milk and vegetable oil together, then add the baking powder and the flour. Mix in the smoked potato flesh.

Pipe the mixture in rings on to a baking tray lined with baking paper, then place in the freezer for 1 hour.

For the potato sugar, put 75 ml water and the sugar into a saucepan and place over a high heat. Bring up to 160ºC then whisk in the 70 g of reserved potato flesh and the food colouring until crystallised. Sprinkle on to a tray and, once cool, add the popping candy and mix well.

Before serving, fill a saucepan three-quarters full with groundnut oil and place over a high heat until the temperature reaches 180ºC. Remove the donuts from the freezer and fry until golden brown (approximately 5 minutes).

Dip the warm donuts into potato milk jam and sprinkle with potato sugar.