Donas de papa are soft, pillowy potato donuts with a golden crust and a melt-in-your-mouth center that tastes like a cozy hug. They’re lighter than regular donuts, naturally moist from the mashed potato, and surprisingly easy to make at home.
I first tried these at a friend’s holiday potluck in 2018, and I couldn’t stop reaching for just one morethey were that good. After ten years of recipe testing, I’ve learned that the secret is using warm (not hot) mashed potatoes so the dough stays tender without getting gummy. Now they’re my go-to when I want something sweet but a little less guilt.
Donas de Papa Recipe: Easy Homemade Potato Donuts
Ingredients
Method
- Start by peeling and cutting two medium potatoes into cubes around 2 cm each. Boil them in water for about 15 minutes or until tender enough to pierce easily with a knife.
- Drain the cooked potatoes and mash them thoroughly using a sieve, fork, or food processor, ensuring no water is added. Measure 100 grams of the mashed potatoes and set aside.
- Warm the milk to body temperature (36-37ºC). In a small bowl, combine the warm milk with one tablespoon of sugar, one tablespoon of flour, and the instant yeast. Stir well, cover, and let it sit for 5 minutes until small bubbles appear.
- In a large bowl, mix the remaining flour and sugar. Add the prepared yeast mixture, egg, and mashed potatoes. Stir everything together using a spatula or your hands until combined, without worrying about the dough’s texture yet.
- Incorporate the room-temperature butter into the dough and mix until fully integrated, then add the salt and continue mixing. Transfer the dough to a floured surface and knead briefly until it comes together, though it may still feel a bit sticky initially.
- Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel, letting it rise at room temperature for 30 to 60 minutes or until it doubles in size.
- Prepare 11 pieces of parchment paper; ten squares about 10-12 cm wide and one larger for donut holes. Lightly oil or flour the papers to prevent sticking.
- Lightly flour your work surface, punch down the dough to release air, and reshape it into a ball. Fold the dough edges inward and flip it over to have the seam side down.
- To shape the donuts, either roll the dough out to approximately 0.7 cm thickness and cut out donuts with a donut cutter, saving the centers, or divide the dough into 10 balls, flatten each on parchment paper, then cut out the centers with a small round cutter or similar tool.
- Cover the formed donuts on the parchment with a clean cloth and let them rest for another 30 minutes until puffed up.
- While the donuts rest, prepare the glaze by mixing powdered sugar, vanilla, and milk in a medium bowl. Set aside near a rack over a tray for glazing.
- Heat the oil in a medium saucepan over medium heat. Once hot, gently transfer each donut with the parchment paper into the oil. After 1 minute, carefully remove the paper using tongs. Do not overcrowd the pan.
- Fry each side for 1 to 2 minutes until golden brown. Remove the donuts and place them on paper towels to absorb excess oil.
- Dip each warm donut into the glaze, turning to coat evenly, then place on the rack to let excess glaze drip off and the donuts cool slightly.
- Store the donuts in a sealed container at room temperature for up to 4 days. Enjoy the moist and fluffy texture that the fresh potato adds to these delightful homemade treats.
Notes
- Keep your donuts once cooled in an airtight container at room temperature for up to 5 days. Adjust glaze thickness by adding more powdered sugar to thicken or milk by teaspoonfuls to thin as needed.
Why You’ll Love This Recipe
These soft, pillowy donuts are absolutely irresistibleand the secret ingredient is humble mashed potato. It keeps them incredibly moist and fluffy for days longer than your typical glazed donut. You’re going to feel like a baking pro when you pull off homemade donuts that taste even better than the bakery version.
- Stays fresh longer: Thanks to the potato, these beauties stay soft and tender up to 4 days at room temperature.
- Beginner-friendly: No fancy equipment neededjust a bowl, your hands, and a little patience while the dough rises.
- Totally customizable: Fill them with pastry cream or chocolate if you skip cutting the centers, or glaze them any way you like.
- Cozy nostalgia: The smell of warm donuts frying will bring back all those Saturday morning memories.
The Secret Ingredient That Changes Everything
Here’s why donas de papa stand out: mashed potato adds moisture and a soft crumb that regular donuts just can’t match. I’ve tested this recipe for years, and every single time, the potato keeps the texture tender and almost cake-likeeven on day three. The key is weighing your cooked, drained potato so you get the right ratio. Too much and your dough gets gummy; too little and you lose that signature fluffiness.
Pro Tip: You can cook and mash your potato the night before to save time on baking day. Just cover and refrigerate it, then bring it back to room temperature before mixing.
What You’ll Need (Ingredients & Tools)
Most of what you need is probably already in your pantry. You’ll use all-purpose flour, granulated sugar, milk, butter, an egg, instant yeast, vanilla, and salt for the dough. For frying, grab a mild oil like canola or sunflower. The glaze is simple: powdered sugar, milk, and vanilla.
As for tools, a medium pot for boiling the potato, a big mixing bowl, a rolling pin (or your hands), parchment paper squares, and a medium saucepan for frying are all you need. If you have a donut cutter, greatbut a round cookie cutter and a bottle cap work just as well.
| Ingredient | Easy Swap |
|---|---|
| All-purpose flour | Can’t swapstructure depends on it |
| Whole milk | 2% milk or dairy-free milk (slightly less rich) |
| Butter | Margarine or coconut oil (different flavor) |
| Granulated sugar | Coconut sugar (darker color, caramel notes) |
How to Make Them Step-by-Step
Start by boiling your peeled, cubed potato until fork-tenderabout 15 minutes. Drain well, then mash until completely smooth. Measure out exactly 100 grams and let it cool slightly. Meanwhile, warm your milk to body temperature (not hot!), then stir in a spoonful of sugar, a spoonful of flour, and the yeast. Let it sit 5 minutes until bubbly.
In a large bowl, whisk together the remaining flour and sugar. Add the yeast mixture, egg, and mashed potato, then stir until a shaggy dough forms. Mix in the butter and salt, then turn the dough out onto a floured surface and knead for a couple of minutes until smooth. Let it rise in an oiled bowl, covered, for 30 minutes to an hour until doubled.
Once risen, roll the dough out to about ¾ cm thick and cut your donuts (or divide into 10 balls and flatten by hand, then cut centers). Place each on a parchment square, cover, and let rest another 30 minutes. Heat your oil to medium, then fry each donutstill on its parchmentfor 1–2 minutes per side until golden. Remove the paper with tongs after the first minute. Drain, cool slightly, dip in glaze, and let set on a rack.
Timing & Temperature Guide
| Step | Time | Temperature |
|---|---|---|
| Boil potato | 15 min | Boiling water |
| Activate yeast | 5 min | 36–37°C (body temp milk) |
| First rise | 30–60 min | Room temp or warm spot |
| Second rise (shaped donuts) | 30 min | Room temp, covered |
| Fry per side | 1–2 min | Medium heat (oil shimmering) |
Tips for Perfect Results Every Time
- Check your yeast: If it doesn’t bubble after 5 minutes, your milk was too cold or your yeast is expired. Start over with fresh yeast and warm milk.
- Don’t skip the parchment: It makes transferring delicate risen donuts into hot oil so much easierand you won’t deflate them.
- Adjust glaze thickness: Add more powdered sugar for a thicker coating, or a splash more milk if it’s too stiff to dip smoothly.
- Fry in batches: Crowding the pan drops the oil temperature and makes greasy donuts. Give them space to puff up beautifully.
How to Serve and Store
Serve these warm with a cup of coffee or hot chocolatethey’re absolutely dreamy for a weekend breakfast or an afternoon treat with friends. You can also fill the unglazed centers with jam, Nutella, or pastry cream for a fun twist.
Once completely cool, store your donuts in an airtight container or cake tin at room temperature for up to 4 days. The potato keeps them moist much longer than standard donuts, so they’ll still taste fresh on day three. If you want to freeze them, wrap individually and freeze unglazed for up to a month; thaw, then glaze before serving.
| Storage Method | Duration | Notes |
|---|---|---|
| Room temp (airtight) | 4 days | Best texture; potato keeps them soft |
| Refrigerator | Not recommended | Can dry out and lose fluffiness |
| Freezer (unglazed) | 1 month | Wrap individually; glaze after thawing |
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FAQs ( Donas de papa )
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they’re starchy and mash smoothly without getting gluey. Yukon Gold potatoes also work well and add a slightly buttery flavor. Avoid waxy potatoes like red potatoes as they don’t break down properly and can make the dough tough.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Let it come to room temperature for about 30 minutes before rolling and cutting for easier handling.
Why are my donuts coming out dense instead of fluffy?
Dense donuts usually result from overworking the dough or adding too much flour. Mix just until ingredients come together and use only enough flour to prevent sticking. Also ensure your oil temperature stays between 350-375°F for proper rise.
How long do these potato donuts stay fresh?
These donuts taste best within 6-8 hours of frying when kept at room temperature in an airtight container. You can store them for up to 2 days, but they’ll gradually lose their soft texture. Avoid refrigerating as it makes them stale faster.
What oil temperature should I use for frying?
Maintain oil temperature between 350-375°F for best results. Too hot and the outside burns before the inside cooks through. Too cool and they’ll absorb excess oil and become greasy. Use a candy thermometer for accuracy.
You’ll love how these donas de papa turn outgolden and crispy outside, pillowy soft inside, with that unmistakable homemade warmth filling your kitchen. They come together in just over an hour, and the potato keeps them tender for days. Honestly, they taste like a weekend morning should feel.
Try drizzling melted chocolate instead of glaze for an extra-special treat, or tuck a spoonful of jam inside before frying if you’re feeling creative. Store them in a cake tin at room temp and they’ll stay soft through midweekmy aunt taught me that trick years ago. If you skip the centers, you can pipe in pastry cream for a bakery-style surprise.
I’d love to see your batchsnap a photo and tag me so I can cheer you on! Did you grow up making donuts with someone special, or is this your first time frying at home? Either way, save this recipe and share it with a friend who needs a little sweetness in their week. Happy baking, friend.
