1915 Potato Donut Recipe: Old-Fashioned Crunch With Warm Cinnamon Sugar

This 1915 potato donut recipe brings back the golden era of homemade baking with its signature crispy exterior and tender crumb. 💛 The secret lies in the perfect balance of grated potatoes and flour, creating a dough that fries up light yet sturdy enough to hold its shape.

I've tested countless variations to ensure every bite delivers that nostalgic crunch paired with warm cinnamon sugar.

The dough requires just a few simple ingredients—potatoes, flour, eggs, and a touch of baking powder—but the technique makes all the difference. Frying in small batches at the right temperature ensures a golden, crispy shell while keeping the inside fluffy.

This method stays true to the original recipe while making it accessible for modern kitchens.

What makes these potato donuts truly special is the cinnamon sugar coating, which clings perfectly to the crispy exterior. The aroma alone will transport you to a cozy kitchen from a bygone era, where homemade treats were the centerpiece of family gatherings.

Each bite offers a satisfying contrast of textures and flavors.

Perfect for breakfast, dessert, or a nostalgic snack, these donuts are a testament to how simple ingredients can create something extraordinary. Let's bring back this classic treat with a modern twist while keeping the tradition alive.

Ingredients for 1915 potato donut

Simple ingredients that transform into nostalgic, crispy potato donuts with warm cinnamon sugar.

The potatoes are the heart of this recipe—Russet potatoes have the right starch-to-moisture balance for that perfect crunch. Grab 2 pounds from the grocery store, but skip the pre-peeled bags. A Yonanas peeler works fastest, and I always grate them right before mixing to keep them fresh. The flour matters too—King Arthur All-Purpose is my go-to for that tender crumb, but any good brand works. If you're in a pinch, Trader Joe's has a solid organic option. Sift it first though—those lumps can make your donuts dense.

No baking powder? Self-rising flour plus 1/4 tsp baking soda can work in a bind, but measure carefully. The cinnamon coating is where you can get creative—swap half the sugar for turbinado or brown sugar for a deeper flavor. Running short on vanilla? Almond extract at half the amount gives a nice twist. For the oil, vegetable or canola are classic, but avocado oil has a higher smoke point if you're nervous about frying. Just keep the temp steady at 350°F—too hot and they'll burn before cooking through.

Grated potatoes release moisture fast, so work quickly after grating. Store any leftover dough in the fridge for up to 24 hours wrapped tightly in plastic. The fried donuts? Best eaten fresh, but reheat in a 350°F oven for 5 minutes to restore that crisp. Freeze extras on a tray first, then transfer to a bag for up to 1 month. The cinnamon sugar coating keeps well too—just store it in a jar in the pantry for 2 weeks.

Step-by-step instructions for 1915-Style potato donuts

Here's how to craft these vintage donuts with perfect texture and that signature cinnamon crunch.

Grate the 2 lb Russet Potatoes using a box grater or food processor fitted with a grater attachment. Work in batches if needed to avoid making a mess. Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out every last drop of moisture. This step is critical—too much liquid makes the dough gummy. I press down firmly with my hands and twist the towel to extract as much water as possible.

You should end up with about 2 cups of dry, crumbly potato pulp. If it feels damp, squeeze a bit more. The drier the better—this ensures your donuts will be light and crispy rather than dense. Spread the squeezed potatoes on a baking sheet and let them sit uncovered for 10 minutes while you prepare the rest of the ingredients. This extra drying time makes all the difference in texture.

In a large mixing bowl, combine the 2 cups All-Purpose Flour, 1 tsp Baking Powder, and 0.5 tsp Salt. Whisk these dry ingredients together until evenly distributed—this prevents lumps in your final dough. In a separate bowl, beat the 2 whole Large Eggs until they're frothy but not fully emulsified. Add the 0.5 cup Granulated Sugar, 2 tbsp Unsalted Butter, and 1 tsp Vanilla Extract to the eggs and mix until just combined.

Now gradually add the dry ingredients to the wet mixture, alternating with the 0.5 cup Vegetable Oil. Start and end with the flour mixture to ensure everything is fully incorporated. The dough will be thick and sticky—this is normal. Fold in the squeezed potato pulp until everything is uniformly mixed. The dough should hold together when pressed but still be workable. If it feels too wet, add 1 tablespoon more flour at a time until it reaches the right consistency.

Heat 0.5 cup Vegetable Oil in a deep skillet or Dutch oven to 350°F. Use a deep-fry thermometer to monitor the temperature—this is crucial for even cooking. Once the oil is properly heated, drop the dough by tablespoonfuls into the hot oil, leaving space between each donut. I use a spoon to gently shape the dough into balls about 1.5 inches in diameter before dropping them in.

Fry the donuts in batches for 3-4 minutes per side, turning carefully with a slotted spoon, until they're golden brown all over. They'll rise slightly as they cook, and you'll see small bubbles forming on the surface. Remove the donuts with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Keep the oil at 350°F for the next batch—don't let it cool down between batches or your donuts will absorb too much oil and become greasy.

While the donuts are still warm, combine 0.25 cup Ground Cinnamon and 0.5 cup Granulated Sugar in a shallow bowl. Roll each donut immediately in the cinnamon sugar mixture, pressing gently to ensure an even coating. The warmth of the donuts helps the cinnamon sugar adhere better. I like to work quickly so the donuts don't cool down too much before coating.

Transfer the coated donuts to a wire rack set over a baking sheet. Let them cool for 5 minutes before serving. This brief resting period allows the cinnamon sugar to fully set and creates that perfect crunch. Serve warm for the ultimate experience—each bite should deliver a balance of light, fluffy interior and that warm, spiced crunch.

Health benefits of these flavors

Complex Carbs

The grated potatoes in this recipe provide complex carbohydrates that offer sustained energy—perfect for breakfast or a midday pick-me-up. A single serving contains about 30 grams of carbs, with a focus on slow-digesting starches that keep blood sugar levels stable.

The Russet potatoes used here are particularly rich in resistant starch, which feeds beneficial gut bacteria and supports digestion. 🥔

Protein Boost

Each potato donut delivers 4 grams of protein from the eggs and flour, making it a surprisingly balanced treat. The 2 large eggs in the dough contribute 12 grams of protein total, while the 2 cups of flour add fiber and additional protein.

This makes these donuts a better choice than many commercial pastries, which often rely solely on refined flour.

Healthy Fats

The vegetable oil used for frying provides monounsaturated fats, which support heart health when consumed in moderation. Using ½ cup of oil for the entire batch means each serving contains just 3 grams of fat, primarily from the oil and butter.

For a lighter option, consider using avocado oil—it has a higher smoke point and contains beneficial oleic acid, an anti-inflammatory fat.

Fiber Content

While these donuts aren’t packed with fiber, the whole-grain flour (if substituted) or the potato pulp adds a modest amount—about 2 grams per serving.

The cinnamon sugar coating also provides a touch of fiber, though the real benefit comes from the baking powder and vanilla extract, which contribute to a more balanced nutritional profile than typical fried desserts.

Antioxidant Benefits

The ground cinnamon in the coating isn’t just for flavor—it’s packed with antioxidants like polphenols, which help combat oxidative stress. Just ¼ cup of cinnamon provides a significant dose of these beneficial compounds.

Pairing this with the vanilla extract (which contains small amounts of antioxidants) creates a dessert that’s not only delicious but also offers subtle health perks. ✨

Moderate Sugar

With ½ cup of sugar in the dough and another ½ cup for the coating, each serving contains about 15 grams of sugar—moderate for a dessert.

The natural sweetness of the potatoes helps balance the flavor, so you can reduce the sugar slightly (by 1-2 tablespoons) if you prefer a less sweet version. The cinnamon enhances the perception of sweetness, making the donuts feel indulgent without excessive sugar.

Frequently asked questions