cake donut

Sift the flours, baking powder, salt, nutmeg and cinnamon together into a medium bowl. In a mixer fitted with a paddle attachment, add the shortening and the sugar. Mix on slow until the mixture resembles coarse sand. Add the egg and mix on slow until well combined and uniform in color. Add the potato, a third of the flour mixture and a third of the milk. Mix on slow until just combined. Scrape down the sides of the bowl. Continue adding the flour and milk in intervals. Stop when just combined. Try not to over-mix. Transfer to a shallow casserole dish that’s been coated with cooking spray. Press the batter down to an even layer. Cover and refrigerate for at least 2 hours and up to 24 hours. Heat 3 inches of canola oil to 360 degrees in a fryer or a heavy pot. Turn the dough out onto a floured surface. Sprinkle the top lightly with flour. Pat the dough down to a ½-inch thickness. Cut out donuts and donut holes. Gather dough remnants into a ball and pat down again to make more donuts. Carefully slide 2 or 3 donuts at a time into the oil. As soon as the donuts float, flip them over using two chopsticks. Cook until the underside is lightly browned (about 40 seconds). Flip and cook the other side to golden brown (about 30 seconds). Transfer completed donuts to stacked paper towels. Be sure the oil is at 360 degrees again before frying another batch. Make sure all donuts have cooled to room temperature before icing. This recipe explains the homemade donut making process in rather simple terms. Refer to the end of this article for more detailed instructions.