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
Salted Caramel Glaze (Yield 2 cups):
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon Maldon salt flakes


  1. Dissolve yeast in warm water, set aside.
  2. Cream sugar and shortening. Beat in cold potatoes, eggs, cooled milk, yeast, water, salt and lemon zest.
  3. Mix in flour adding just enough to make a soft dough. Knead well.
  4. Place dough in greased bowl; cover and let rise in warm place until doubled in bulk.
  5. Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter. Let rise uncovered about 30 minutes.
  6. Deep fry in oil heated to 375° F. Drain on paper towels.
  7. Dip hot doughnuts into the warm Salted Caramel and sprinkle each Idaho® Potato Doughnut Hole with a few flakes of Maldon Salt.
Salted Caramel Glaze:
  1. In a small pan over medium heat, melt sugar, stirring constantly until golden brown.
  2. In a separate pan, bring cream to simmer. Slowly pour cream into sugar until combined.
  3. 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. 

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Yield: Makes 48-50

David Woolley
Buffalo Wild Wings

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