In celebration of National Donut Day, Denver’s Berkeley Donuts is offering one free honey glazed donut per person.
Berkeley Donuts opened inside Hops & Pie, a pizzeria in Denver, Colorado, in February of last year. The new shop stands out thanks to the potatoes it uses in its donut-making. Real Colorado potatoes are featured inside these donuts, but not wedges or mashed potatoes. Instead, the potato is mixed in with the flour to make a dough that’s fluffier and a donut that’s more tender.
The donuts are based on New England-style potato donuts. Since it opened right before the COVID-19 pandemic, Berkeley Donuts has made over 100,000 potato-style donuts. They come in sourdough, cake, vegan and gluten-free varieties.
The shop has also released a home cook-friendly recipe for Chocolate Donut Holes with Strawberry Glaze.
Berkeley Donuts’ Chocolate Potato Cake Donut Holes with strawberry glaze and sprinkles
Yields about 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 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 remaining ingredients until it is a smooth batter.
Using small 2 oz. 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
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.