Uploaded October 2020 | Updated September 2026, 2 weeks ago
JJR goes back to an old school retro recipe to create this halloween special. Potatoes in donuts??? Find out if it's any good!
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Instagram: instagram.com/youvebeendesserted
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For more YBD and all of our recipes go to youvebeendesserted.com
Edited by Woody Roseland
roselandcreative.co
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Halloween Potato Donuts Recipe
This recipe is based on the McCall recipe "Glazed Potato Donuts" Copyright 1973
Yield: makes about 20 donuts depending on the size of cutter
What you need:
1 cup (250 ml) whole milk
1/4 cup (55 g) granulated sugar
1 teaspoon salt
1/4 cup (55 g) butter
1 package (1/4 oz/ 7 g) dry active yeast
1/4 cup (60 ml) warm water (should feel warm to the touch)
3/4 cup (198 g) unseasoned mashed potatoes
2 whole eggs
5 cups (800 g) all purpose flour
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
Canola oil for frying donuts
glaze:
2 2/3 cup (375 g) confectioners sugar
6 tablespoons water
1 teaspoon vanilla
How to make these:
1.) Heat milk in a small pot until it starts to boil.
2.) Remove from heat and add the granulated sugar, salt and butter. Stir to melt and incorporate.
3.) Sprinkle yeast over the warm water and stir to dissolve.
4.) In a stand mixer fitted with the whip attachment, combine milk mixture, mashed potatoes, eggs and 2 cups of the flour. Mix on medium speed for 2 minutes.
5.) Take the bowl off of the stand and add yeast mixture, remaining flour, vanilla and nutmeg and mix by hand.
6.) Cover the dough with a towel and let rise for 1 hour in a warm place (85F) The dough will double in size.
7.) After 1 hour punch the dough down and knead until smooth.
8.) Roll dough with flour to 1/2 inch thickness and cut donuts.
9.) Cover donuts with a towel and let rise again for 45 minutes.
10.) Pour canola oil into a pan, 2 inches deep and heat to 250/275 degrees F.
11.) Fry donuts around 90 seconds on each side, they should be light golden brown.
12.) Drain donuts on paper towel and allow to cool.
13.) Add glaze ingredients to a small bowl and stir to incorporate. Spoon onto donuts or you can dip them.
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Ham and Bananas Hollandaise
recipe credit: McCall 1973
6 medium bananas
1/4 cup lemon juice
6 slices boiled ham
3 tablespoons prepared mustard
2 envelopes (1 1/4 oz size) hollandaise sauce mix
1/4 cup heavy cream
1.) Peel bananas and sprinkle with 1/2 tablespoon lemon juice
2.) Spread ham slices with mustard and wrap around each banana.
3.) Bake at 400 degrees F for 10 minutes.
4.) Prepare hollandaise and pour over ham bananas.
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Here are the affiliate links for products we used in the show!
Vanilla Bean Paste: amzn.to/32Guv5u
Stand Mixer: amzn.to/2AhkJM7
Mixing bowls: amzn.to/2Uz6IzY
Measuring Cups: amzn.to/2MLqYdw
Spatulas: amzn.to/2Uzqk7i
Donut Cutter: amzn.to/3nOID5v
Food Coloring: amzn.to/3dsReWJ
JJR goes back to an old school retro recipe to create this halloween special. Potatoes in donuts??? Find out if it's any good!
Follow us!!
Instagram: instagram.com/youvebeendesserted
TikTok: tiktok.com/@joshuajohnrussell
For more YBD and all of our recipes go to youvebeendesserted.com
Edited by Woody Roseland
roselandcreative.co
----------------------------------------------------------------------------------------------------
Halloween Potato Donuts Recipe
This recipe is based on the McCall recipe "Glazed Potato Donuts" Copyright 1973
Yield: makes about 20 donuts depending on the size of cutter
What you need:
1 cup (250 ml) whole milk
1/4 cup (55 g) granulated sugar
1 teaspoon salt
1/4 cup (55 g) butter
1 package (1/4 oz/ 7 g) dry active yeast
1/4 cup (60 ml) warm water (should feel warm to the touch)
3/4 cup (198 g) unseasoned mashed potatoes
2 whole eggs
5 cups (800 g) all purpose flour
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
Canola oil for frying donuts
glaze:
2 2/3 cup (375 g) confectioners sugar
6 tablespoons water
1 teaspoon vanilla
How to make these:
1.) Heat milk in a small pot until it starts to boil.
2.) Remove from heat and add the granulated sugar, salt and butter. Stir to melt and incorporate.
3.) Sprinkle yeast over the warm water and stir to dissolve.
4.) In a stand mixer fitted with the whip attachment, combine milk mixture, mashed potatoes, eggs and 2 cups of the flour. Mix on medium speed for 2 minutes.
5.) Take the bowl off of the stand and add yeast mixture, remaining flour, vanilla and nutmeg and mix by hand.
6.) Cover the dough with a towel and let rise for 1 hour in a warm place (85F) The dough will double in size.
7.) After 1 hour punch the dough down and knead until smooth.
8.) Roll dough with flour to 1/2 inch thickness and cut donuts.
9.) Cover donuts with a towel and let rise again for 45 minutes.
10.) Pour canola oil into a pan, 2 inches deep and heat to 250/275 degrees F.
11.) Fry donuts around 90 seconds on each side, they should be light golden brown.
12.) Drain donuts on paper towel and allow to cool.
13.) Add glaze ingredients to a small bowl and stir to incorporate. Spoon onto donuts or you can dip them.
---------------------------------------------------------------------------------------
Ham and Bananas Hollandaise
recipe credit: McCall 1973
6 medium bananas
1/4 cup lemon juice
6 slices boiled ham
3 tablespoons prepared mustard
2 envelopes (1 1/4 oz size) hollandaise sauce mix
1/4 cup heavy cream
1.) Peel bananas and sprinkle with 1/2 tablespoon lemon juice
2.) Spread ham slices with mustard and wrap around each banana.
3.) Bake at 400 degrees F for 10 minutes.
4.) Prepare hollandaise and pour over ham bananas.
------------------------------------------------------------------------------------------
Here are the affiliate links for products we used in the show!
Vanilla Bean Paste: amzn.to/32Guv5u
Stand Mixer: amzn.to/2AhkJM7
Mixing bowls: amzn.to/2Uz6IzY
Measuring Cups: amzn.to/2MLqYdw
Spatulas: amzn.to/2Uzqk7i
Donut Cutter: amzn.to/3nOID5v
Food Coloring: amzn.to/3dsReWJ
