I have a great recipe for batter donuts, but I'm still playing around with a yeasted donut recipe. The best homemade donuts I've ever made came from brioche dough, but I'm much too lazy to go through all that extra work with the butter just to get a breakfast quick bread. This picture represents a further attempt, adapting a recipe for "Spudnuts", a dough recipe using mashed potatoes to help develop a soft texture and tender crumb. I'm still not satisfied---I think the starch in the potatoes may be making the crust a little chewy. I can report, however, that when a group of seniors over in the school gym heard about this operation, a dozen or so donuts disappeared rapidly! More updates as the experimentation continues.
Fr. Dominic Garramone AKA