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A yeast doughnut recipe


  • 1 tbsp. yeast
  • 1 c. warm water
  • 1 cup warmed milk
  • 1 cup mashed potatoes (leftover mashed potatoes can be used)
  • 2 tbsp. butter
  • ½ cup warmed honey
  • 1 egg
  • 1 tsp Celtic salt
  • 7 cups of flour (additional flour may be needed if your kitchen is humid)


  • In one bowl – Dissolve 1 tbsp. yeast and 1 c. warm water. Allow yeast mixture to froth. 

In another bowl combine

  • 1 cup warm milk
  • 1 cup mashed potatoes
  • 2 tbsp. butter
  • ½ cup warm honey
  • When the mixture is lukewarm to the touch add in yeast mixture and 3 cups of all-purpose, unbleached flour.  Let stand until the mixture starts to bubble up and has a sponge-like consistency.
  • Add in 1 egg, beaten
  • 1 tsp Celtic salt
  • 4 cups of flour

The dough should be soft.  Turn out on a floured counter and knead until satiny, and pliable. Let rise in a warm place until doubled in bulk.

  • Roll out dough until 1 inch thick and cut with a doughnut cutter (take a ball of dough about the size of a small orange, work it till it is a smooth ball, then poke your two thumbs through the centre and work a small hole about the size of your thumbs)
  • Place on a greased and floured baking sheet
  • Cover and allow to rise until not quite doubled in bulk

When doughnuts are ready to fry

  • Put 2 inches of coconut oil in the bottom of a deep skillet
  • Heat to 375F – the oil should not smoke

Do not leave oil unattended – oil that gets too hot can spontaneously burst into flame.

  • Carefully place doughnuts 3 to 4 at a time into the hot oil

The oil will bubble rapidly, so be careful not to get burned with splattering grease. 

  • Cook on each side until lightly browned, about 45 to 60 seconds
  • Remove the finished doughnuts from the oil and drain on paper towels
  • Once drained and while still warm, lay out doughnuts on a baking sheet and glaze with the glaze of your choice.




Extra doughnuts can be frozen to keep for the future

The dough can also be frozen after the first rising if you want to make it ahead and then thaw it a few hours before you are ready to use it

  • Take them out of the freezer 3 hours before you need them and thaw them at room temperature.

This yeast dough can also be used to make cinnamon buns, sticky buns, dinner rolls, cinnamon twist bread, and coffee cake.

You can prepare it the night before and keep it in the fridge overnight.  Take it out in the morning and you can make fresh rolls for lunch with the dough.

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