Cinnamon sugared cake donuts

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

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Ingredients

Dough

1 1⁄2 cups all-purpose flour

1 1⁄2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon salt

1⁄3 cup unsalted butter, cubed

1 cup packed brown sugar

1 cup mashed potatoes (recipe below)

2 large eggs

3⁄4 to 1 cup buttermilk

Canola oil, for frying

Cinnamon sugar

2 tablespoons sugar

1 teaspoon ground cinnamon

Mashed potatoes

3 Yukon gold potatoes, peeled and cubed

1⁄3 cup milk

1 tablespoon butter, melted

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For potatoes, cook potatoes in boiling salted water until very tender, about 15 minutes. Drain and return to saucepan. Add milk and butter and mash until smooth.

For cinnamon sugar, combine all ingredients in small bowl; set aside.

For dough, whisk together flour, baking soda, ginger, and salt in large bowl. Work in butter until it resembles coarse meal. Add brown sugar and mashed potatoes. Slowly add eggs and buttermilk. Stir until rough ball forms, adding more flour if too sticky.

Turn dough out onto lightly floured surface. Knead dough 2 minutes; roll into 1⁄2 -inch-thick square. Cut rounds with 3-inch cutter, then cut smaller hole in centre. Place donuts on lightly floured baking sheet. Cover with clean cloth and let rise 30 minutes.

Heat oil in large skillet over high heat. Fry donuts in batches for 2 minutes per side, or until puffed and golden. Drain on paper towels. Dip donuts into cinnamon sugar, turning to coat. Serve immediately. Makes 6.