Baked Potato Doughnuts with Apple Compote


Happy National Doughnut Day! Potatoes are the stealth ingredient in these moist, delicious doughnuts.

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Potatoes are the stealth ingredient to ensure a dense, moist, delicious doughnut.
Recipe Type: Dessert
Author: Nicole Sandor
Serves: 12 large doughnuts



  • 2 russet potatoes
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • 3 tablespoons sugar
  • ½ cup sour cream
  • 1 egg

Apple Compote

  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 2 tablespoons agave nectar or honey
  • 2 cups apple juice
  • 1 apple, diced in ¼-inch pieces
  • 1 tablespoon all-purpose flour
  • Water, as needed



  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a medium pot, boil potatoes with skins until fork-tender. Strain excess water; peel skins. Mash the potatoes and let cool.
  3. In a medium bowl, whisk together salt, flours, baking powder, baking soda and spices. Set aside.
  4. In a large bowl, combine mashed potato, sugars, sour cream and egg.
  5. Add dry ingredients to potato mixture, and beat until just incorporated. Dough will be sticky. Let dough rest for 10 minutes.
  6. Dust counter with all-purpose flour; roll out dough to ½-inch thickness.
  7. Using a 3-inch circular cookie cutter, punch holes from dough and line them up on parchment-lined baking sheet. Take a 1-inch circular cookie cutter and punch holes in the center of the dough.
  8. Bake 12–13 minutes, until donuts start to turn golden brown.
  9. Remove from pan, and cool on a rack. Prepare topping.

Apple Compote 

  1. In a small sauté pan, melt butter and then add sugar, creating a paste.
  2. Add agave, stir, then add apple juice and diced apple. Simmer 5 minutes.
  3. In a small bowl, add water to flour a little at a time, creating a slurry, which prevents clumping.
  4. Slowly stir slurry into the hot liquid, cook until thickened.
  5. Top doughnuts with compote.
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