Happy National Donut Day! Here’s local Berkeley Donuts’ home cook-friendly Chocolate Potato Cake Donut Holes with strawberry glaze and sprinkles recipe so you can celebrate.
Donut Holes
Makes ~40 donut holes
INGREDIENTS:
1 ¾ c. flour
½ c. sugar
½ Tbsp. baking soda
1 tsp. salt
¾ c. cocoa powder
2 Tbsp. yogurt
1.5 Tbsp. vanilla extract
¼ c. cold mashed potatoes
1 c. milk
2 Tbsp. butter
2 large eggs
DIRECTIONS:
With paddle attachment on a stand mixer (see note below), blend room temperature butter and flour until it’s coarse and resembles cornmeal. Add potatoes and sugar. Once incorporated, mix in remaining ingredients until it’s a smooth batter.
Using small 2 oz. scoop or spoon, drop dough into hot oil 360 degrees. Fry for 20 seconds on each side and transfer to a towel-lined pan to absorb excess fat.
Strawberry Glaze
INGREDIENTS:
2 Tbsp. strawberry milk
2 cc. of powdered sugar
Few drops of red food coloring
DIRECTIONS:
Whisk together the milk and powdered sugar, once combined add food coloring
Finish and Plate
DIRECTIONS:
Once chocolate donut holes are cooled, drop into bowl with glaze and roll them around. Move them to a cooling rack and add sprinkles before frosting hardens.
Note – If you don’t own a stand mixer, whisk dry and wet ingredients separately, then combine and mix by hand.
