Berkeley Donuts’ Chocolate Potato Cake Donut Holes
with strawberry glaze and sprinkles
Makes ~40 donut holes
- 1 ¾ cups flour
- ½ cup sugar
- ½ tablespoon baking soda
- 1 teaspoon salt
- ¾ cup cocoa powder
- 2 tablespoons yogurt
- 1.5 tablespoons vanilla extract
- ¼ cup cold mashed potatoes
- 1 cup milk
- 2 tablespoons butter
- 2 large eggs
With the paddle attachment on a stand mixer (see note below), blend room temperature butter and flour until it is coarse and resembles cornmeal. Add potatoes and sugar. Once incorporated, mix in the remaining ingredients until it is a smooth batter.
Using a small 2-ounce scoop or spoon, drop dough into hot oil (360 degrees). Fry for 20 seconds on each side and transfer to a towel-lined pan to absorb excess fat.
- 2 tablespoons strawberry milk
- 2 cups of powdered sugar
- Few drops of red food coloring
Whisk together the milk and powdered sugar, once combined add food coloring.
The Grand Finale:
Once chocolate donut holes are cooled, drop into bowl with glaze and roll them around. Move them to a cooling rack and add sprinkles before frosting hardens.
Note – If you don’t own a stand mixer, whisk dry and wet ingredients separately, then combine and mix by hand.