Raised Potato Doughnuts

From: Jenni Warner

NOTES: I used 3 1/4" outer cutter and 1 1/2" inner hole

Yielded 24 doughnuts + holes

Chocolate Glaze - Alton Brown

Ingredients

• • 1/2 cup unsalted butter

  • 1/4 cup whole milk, warmed

  • 1 tablespoon light corn syrup

  • 2 teaspoons vanilla extract

  • 4 ounces bittersweet chocolate, chopped

  • 2 cups confectioners' sugar, sifted

Directions

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Alternate Donut Glaze - Alton Brown

Ingredients

• • 1/4 cup whole milk

  • 1 teaspoon vanilla extract

  • 2 cups confectioners' sugar

Directions

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving. (glaze was enough glaze for about 10 donuts. Maybe double next time and half the chocolate glaze)