Heather’s Secret Donut Recipe

Heather’s secret Donut Recipe

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Author: Heather Janke

Published: Nov 20, 2025

A note from Heather:
“I don’t usually give away my secrets… but this one’s too good not to share. This is the recipe I turn to when I want something special—something a little extra cozy, with just the right touch of magic. The mashed potatoes make the donuts irresistibly soft, and the splash of vodka? That’s my grandma’s old trick to keep them light and airy. You won’t taste it—but you’ll feel it in every bite. I hope they bring you as much joy as they’ve brought the folks here in Hillside.”
— With love (and sprinkles),
Heather

Heather’s Secret Donut Recipe

Author: Heather
Prep Time: 30 minutes
Rise Time: 1 hour
Cook Time: 20–25 minutes
Total Time: 1 hour 55 minutes
Yield: About 24–30 donuts + holes

Description

This is the recipe I turn to when I want something special—something a little extra cozy, with just the right touch of magic.

Ingredients

Dough

½ cup warm water
1 tablespoon dry yeast
½ cup butter
3 eggs, beaten
2 teaspoons salt
1 ½ cups milk
½ cup sugar
1 cup mashed potatoes (salt before cooking)
1 teaspoon lemon juice
1 teaspoon lemon zest
¼ teaspoon nutmeg
6–7 cups all-purpose flour
1 tablespoon vodka (added to dough for tenderness)
Oil for frying (shortening or canola)

Vanilla Glaze

1 ½ cups confectioners’ sugar
¼ cup warm water (add 1 tbsp at a time)
¼ teaspoon cream of tartar
1 tablespoon corn syrup
½ teaspoon vanilla extract

Chocolate Glaze

1 ½ cups powdered sugar
1 tablespoon warm water (or more if needed)
2–3 teaspoons cocoa
1 teaspoon vanilla
½ teaspoon cream of tartar
1 tablespoon corn syrup

Instructions

Make the Dough

Dissolve yeast in warm water; set aside.
Heat butter, milk, sugar, salt, and potatoes in a saucepan until warm (110–115°F). Stir in beaten eggs, vodka, and dissolved yeast.
Add 3 cups flour, lemon zest, juice, and nutmeg. Mix until smooth.
Gradually add remaining flour until dough pulls from the sides of the bowl—slightly sticky but soft.

First Rise

Place dough in a greased bowl, turning to coat. Cover and let rise until doubled, 1–2 hours. Punch down.

Shape

Divide dough in half, roll to ½-inch thick, and cut with a donut cutter (or 2 round cutters). Place on floured towels, cover, and let rise 30–40 minutes.

Glazes

For vanilla glaze: whisk sugar, cream of tartar, corn syrup, vanilla, and water until smooth. Transfer to shallow dish.
For chocolate glaze: follow the same method, adding cocoa.

Fry

Heat oil to 350°F. Fry 2–3 donuts at a time, 1–2 minutes per side, until golden. Use chopsticks or a slotted spoon to turn. Drain on paper towels, then transfer to a rack.

Glaze

Dip hot donuts into vanilla glaze to coat fully, or just the tops for chocolate glaze. Let excess drip, then place on a rack to set. Add sprinkles if desired.

These donuts are pillowy-soft thanks to the potatoes and vodka, with glazes that set just right. Best enjoyed the same day, but they keep beautifully for sharing.