Makes 1 1/2 dozen doughnuts
1 large potato
1 egg, beaten
1/2 cup milk, scalded
2 1/2 cups Nash’s red wheat flour
1/3 cup butter, softened, plus melted butter for topping
1/2 cup honey, warmed
coconut sugar (see below)
2 teaspoons dry yeast
Cook potato in enough water to cover until tender. Drain, reserving 2
tablespoons cooking water. Mash potato.
Combine milk, butter and honey in a large bowl. Stir well and cool to
lukewarm.
Dissolve yeast in warm reserved potato water. Let proof, then add to
milk mixture. Add 1/2 cup mashed potatoes and egg, then work in flour.
Place in an oiled bowl, turn once to oil top, cover and let rise in a warm
place until light, about 1 hour.
Turn out onto a floured surface, and knead for 5-8 minutes. Roll to 1/2-
inch thickness and cut into circles using a 3-inch doughnut cutter.
Lightly oil a baking sheet. Place doughnuts on baking sheet and let rise
again for about 45 minutes.
Preheat oven to 425 degrees F.
Bake for about 12 minutes or until lightly browned. remove from oven,
brush immediately with butter and dust with coconut sugar.
Coconut Sugar
Place 1 cup unsweetened dried coconut in blender or coffee mill and process at medium speed until coconut is very fine. Store in a sealed jar and use in place of powdered sugar to dust cakes and cookies.
We thank Rodale’s Basic Natural Foods Cookbook for this recipe.