Go Back
Sputnuts, or potato doughnuts are an easy homemade donut that is glazed and doused in chocolate
Print Recipe
No ratings yet


Big, delicious, potato doughnuts, with a fantastic glaze, perfectly fried to light, perfection. These homemade donuts are amazing.


  • Candy thermometer
  • Dutch Oven
  • Donut Cutter
  • Tongs
  • Stainless steel wire strainer (for flipping donuts in oil)



  • 1 pound russet potatoes peeled and cubed
  • 2 packages active dry yeast or 4 1/2 teaspoons
  • 1 1/2 cups milk warmed to 110° to 115°
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 2 eggs large
  • 1 teaspoon salt
  • 7 1/2 cups all-purpose flour
  • 6 cups canola oil for frying


  • 8 cups confectioners' sugar
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1 Tablespoon vanilla extract

Chocolate Sauce

  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup unsalted butter
  • ¼ cup heavy cream or milk
  • 1/2 Tbs vanilla extract
  • a pinch of salt


  • Peel and cube potatoes, then place potatoes in a large saucepan and fill with water until potatoes are completely covered by an inch.
  • Bring to a boil, then reduce heat and cook for 15-20 minutes, covered, until potatoes are tender.
  • Reserve 1/2 cup cooking liquid; discard remaining liquid.
  • Mash the potatoes with a potato masher, making sure to get rid of as many lumps as possible, but not over mixing. And set aside.
  • Get your kitchen thermometer out, and add your milk to your reserved liquid, adding until temperature reaches 110° (Note 1)
  • Pour liquid into the bowl of a stand mixer, and add your yeast. Dissolve yeast
  • Add the remainder of the milk to the mashed potatoes to help cool them. Use your kitchen thermometer to check the temp, and when it reaches 110 °, add the mashed potatoes, milk, 1/2 cup of canola oil, sugar, eggs and salt to the yeast mixture in your stand mixer bowl.
  • Using a stand mixer fitted with the dough hook, mix flour into the dough, a cup at a time to form a soft dough.
  • (Note 2)
  • Once mixed, place dough in a bowl greased with cooking spray or oil, turning once so the whole dough has a light coating of the oil. Then cover with plastic wrap. Place a dish towel over the plastic.
  • Let dough rise in a warm place until doubled, about 1 hour.
  • Punch dough down, then let the dough rise again until doubled, about 20 minutes.
  • Flour a work surface, and using your hands, tip dough out, and form a round of dough that is about 10 inches in diameter, and 1 1/2 inches thick.
  • Cut with a floured 3 -4 inch donut cutter. You should get roughly 12 large doughnuts (Note 3)
  • Put 6 cups of oil into a heavy bottomed pot or dutch oven, and heat to 350° F. Use a liquid/candy thermometer to check temp, and keep it at 350° F. (Note 4)
  • Fry donuts, two at a time, until dark golden brown, about 4 minutes per batch, rotating the donuts half way through. Do not allow the heat to exceed 350° F, the outside will cook too fast and leave the inside doughy. (Note 5)


  • In a large bowl, combine the confectioners' sugar, milk, heavy cream and vanilla until smooth.

Chocolate Sauce

  • Stir brown sugar and cocoa powder together in a small bowl, and set aside.
  • In a small sauce pan, over medium-high heat, add unsalted butter and heavy whipping cream together, and bring to a soft boil.
  • Let boil for 2-3 minutes, stirring occasionally.
  • Stir in brown sugar and cocoa powder mixture and whisk until smooth.
  • Remove from heat, add vanilla and salt.
  • Whisk, and let sit a minute to thicken.


  • Dip warm donuts in glaze.
  • Place glazed donuts on a wire rack with parchment under it, excess glaze will drip off, and they will cool on wire racks.
  • Spoon chocolate sauce over hot glazed, donuts, sprinkle with sprinkles (if desired) while still wet/hot, and let glazes set up while donut cools.


Note 1: If temp is still not at 110°, let liquid sit until it reaches that temp, you do not want it to be too hot or it will kill your yeast.
Note 2: When mixing in the flour, you may not need the last half cup, check your dough, you want it to be soft, and not too sticky.
Note 3: If you do not have a doughnut cutter, use a biscuit cutter, and use a chopstick to poke a hole in the middle, then use your fingers to gently stretch that hole out. Works great!
Note 4: As you add doughnuts to the oil the temp will drop some, but will come back up. Just try to keep it between 325-350° F, and don't let it get too hot or the doughnuts will burn and still be doughy on the inside. I find a medium heat is best for maintaining temp.
Note 5: Set a time for 2 1/2 minutes for the first side, then flip, and set a timer for 1 1/2 minutes for the second side. They will turn out awesome.
Recipe adapted from Female Foodie.