Doughnuts
with Cinnamon Sugar and Berry Sauce
MAKES 2 Dozen DOUGHNUT HOLES
There is no way that people will stay in bed if you promise that there will be fresh doughnuts on the brunch table. The addition of potato makes these doughnuts (actually doughnut holes, which are much easier to dip) impressively light and airy. Enveloped as they are in a coating of cinnamon and sugar, one dip in the berry sauce and the delicious gems will give your favorite jelly-filled doughnut a run for its money. You’ll find a couple of alternative sauces here. Or, if you wish, serve all three options.
DOUGHNUT DOUGH
1 small baking potato, peeled and cut into ½-inch dice
2 tablespoons vegetable shortening, coarsely chopped, plus more for the bowl
⅔ cup whole milk
2 tablespoons sugar
2 tablespoons warm (105°F to 115°F) water
¾ teaspoon active dry yeast
1 large egg yolk
½ teaspoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon fine sea salt
About 2¼ cups (315 grams) unbleached all-purpose flour, as needed
BERRY SAUCE
1 (6-ounce) container blackberries or blueberries (or a combination), about 1⅓ cups
2 tablespoons sugar, or more as needed
2 tablespoons water
Vegetable oil, for deep-frying
⅓ cup granulated sugar
½ teaspoon ground cinnamon
1. To make the dough: Put the diced potato in a small saucepan, add enough cold water to cover, and bring to a boil over high heat. Reduce the heat to medium-low and cover with the lid ajar. Simmer until the potato is tender, 15 to 20 minutes. Drain the potato, transfer to a bowl, and mash well with a fork. Measure 2 tablespoons mashed potato and discard the remainder.
2. Melt the shortening in a small saucepan over medium heat. Add the mashed potato, milk, and sugar and remove from the heat. Stir to dissolve the sugar. Transfer the mixture to the mixing bowl of a standing heavy-duty mixer and set aside until tepid, about 10 minutes.
3. Meanwhile, pour the warm water into a custard cup or ramekin and sprinkle the yeast on top. Let stand until the yeast softens, about 5 minutes. Stir well to dissolve the yeast.
4. Add the yeast mixture to the milk mixture, then the egg yolk, vanilla, baking powder, and salt. Affix the paddle attachment to the mixer. With the machine on medium-low, gradually add enough of the flour (you may not need all of it) to make a sticky, soft dough. Continue beating until the dough is smooth, shiny, and tacky, about 5 minutes.
5. Lightly grease a medium bowl with shortening. Scrape the dough into the bowl and turn to coat the dough with the shortening. Cover the bowl with plastic wrap and let stand in a warm place until doubled in volume, about 1¼ hours. (The dough can also be made the night before, covered, and allowed to rise in the refrigerator. Let the dough stand at room temperature for about 1½ hours to lose its chill before proceeding.)
6. To make the berry sauce: Bring the blackberries, sugar, and water to a boil, stirring often, in a small saucepan over medium-high heat. Reduce the heat to medium-low and simmer, stirring often, until the berries are soft and the mixture is juicy, about 5 minutes. Taste and adjust the sweetness with sugar, if needed. Remove from the heat. Using a handheld blender, puree the sauce in the saucepan. (Or let the sauce cool until tepid, and puree in a standard blender.) Rub the sauce through a fine wire sieve into a small bowl; discard the seeds. Let cool. (The sauce can be covered and refrigerated for up to 5 days. Bring to room temperature before serving.)
7. To fry the doughnuts: Line a large rimmed baking sheet with waxed paper, and a second sheet with paper towels. Pour enough oil to come 2 inches up the sides of a large, deep saucepan and heat over high heat to 350°F on a deep-frying thermometer. Using about 2 tablespoons for each, shape the dough into 24 equal balls and transfer to the sheet with the waxed paper. In batches without crowding, deep-fry the dough balls, turning them over if needed, until golden brown, about 3 minutes. Using a wire spider or slotted spoon, transfer the doughnut holes to the sheet with the paper towels.
8. To coat the doughnuts: Whisk the granulated sugar and cinnamon together in a medium bowl. A few at a time, add the warm doughnuts and toss to coat them with the sugar mixture. Transfer to a platter.
9. Serve the doughnuts warm with the sauce for dipping.