No wheat flour? No problem! 😍
Did you know you can turn two simple boiled potatoes into delicious homemade donut-shaped bread?
These Flourless Potato Donut Breads are golden on the outside, tender on the inside, and topped with sesame seeds for a beautiful homemade finish.
Unlike traditional deep-fried donuts, these potato donuts are baked in the oven. They’re perfect for breakfast, an afternoon snack, or a savory treat.
And the best part? You don’t need wheat flour!
🥣 Ingredients
Makes approximately 5–6 small potato donuts
- 2 medium boiled potatoes, peeled (approximately 300 g)
- 1 large egg
- 2 tablespoons thick Greek yogurt
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup potato starch (approximately 75–80 g), plus extra if needed
- 1 teaspoon olive oil, optional
For the topping:
- 1 egg yolk
- 1 teaspoon water or milk
- 1–2 teaspoons white sesame seeds
Optional seasonings:
- ¼ teaspoon garlic powder
- A pinch of black pepper
- 1 tablespoon grated Parmesan cheese
Note: Potato starch is added to help the soft potato mixture hold its donut shape. This recipe contains no wheat flour, but it is not starch-free.
👩🍳 Step-by-Step Instructions
Step 1: Boil the Potatoes
Peel two medium potatoes and place them in a pot of water.
Boil for approximately 15–20 minutes, or until completely tender.
Drain thoroughly and allow the potatoes to release excess steam for a few minutes.
Transfer them to a large mixing bowl.
Tip: Avoid using overly wet potatoes. Excess moisture can make the dough difficult to shape.
Step 2: Mash Until Smooth
Using a fork or potato masher, mash the cooked potatoes until smooth.
Make sure there are no large lumps.
The mashed potatoes should be soft, fluffy, and relatively dry.
Allow them to cool until just warm before adding the egg.
Step 3: Add the Wet Ingredients
Add the following ingredients to the mashed potatoes:
- 1 large egg
- 2 tablespoons Greek yogurt
- 1 teaspoon olive oil, if using
Mix until evenly combined.
The mixture should look smooth and creamy.
Step 4: Add the Dry Ingredients
Sprinkle in the baking powder, salt, and potato starch.
Mix gently with a spatula until a soft dough forms.
The dough should be moist but firm enough to handle.
If it feels too sticky, gradually add more potato starch, one tablespoon at a time.
Avoid adding excessive starch, as this can make the finished donuts dense or chewy.
Step 5: Shape the Potato Donuts 🥯
This is the fun part!
Lightly oil your hands to prevent sticking.
Divide the dough into 5–6 equal portions.
For each portion:
- Roll the dough into a smooth ball.
- Gently flatten it into a thick disk.
- Press your finger through the center.
- Carefully widen the hole to create a donut shape.
- Smooth the edges with your fingers.
Make sure the center hole is fairly wide, because the dough may expand slightly during baking.
Place each donut on a baking tray lined with parchment paper.
Important: Keep the donuts thick enough to hold their shape. Do not flatten them into pancakes.
Step 6: Brush With Egg Yolk and Add Sesame Seeds
In a small bowl, whisk together:
- 1 egg yolk
- 1 teaspoon water or milk
Use a pastry brush to lightly coat the tops of the potato donuts.
Sprinkle white sesame seeds evenly over each donut.
This helps create an attractive golden surface during baking.
Step 7: Bake Until Golden
Preheat your oven to 375°F (190°C).
Place the baking tray on the middle rack.
Bake for approximately 20–25 minutes, or until:
- The tops are golden brown.
- The donuts feel set and hold their shape.
- The bottoms are lightly browned.
- The centers are cooked through.
Baking times may vary depending on donut size and oven performance.
If the tops brown too quickly, loosely cover them with foil.
Step 8: Cool and Enjoy!
Remove the donuts from the oven.
Allow them to rest on the baking tray for 5 minutes before transferring them to a cooling rack.
Break one donut in half to reveal the soft, tender potato interior.
Serve warm for the best texture!
These baked potato donuts are delicious with cream cheese, Greek yogurt dip, or your favorite savory spread.
💡 Tips for Perfect Potato Donuts
1. Use starchy potatoes. Russet or other floury potatoes work especially well because they produce a drier, fluffier mash.
2. Drain thoroughly. Too much moisture makes the dough sticky and difficult to shape.
3. Let the potatoes cool slightly. Adding eggs to very hot mashed potatoes may cause them to cook prematurely.
4. Don’t skip the potato starch. It helps bind the dough and maintain the donut shape.
5. Make the holes larger than you think. The center openings can shrink slightly during baking.
6. Don’t expect a yeast-bread texture. These donuts are tender potato-based baked snacks rather than airy, chewy traditional bagels.
7. Enjoy them warm. Their texture is generally best shortly after baking.
🧀 Delicious Variations
Cheesy Potato Donuts
Add 2 tablespoons of finely grated Parmesan or cheddar cheese to the dough for extra savory flavor.
Garlic & Herb Potato Donuts
Mix in garlic powder, dried parsley, and a little rosemary for a fragrant variation.
Spicy Potato Donuts
Add smoked paprika and a pinch of chili flakes for a little heat.
Gluten-Free Potato Donuts
Use certified gluten-free potato starch and baking powder, and check that any optional seasonings are gluten-free.
🧊 Storage and Reheating
Refrigerator: Store cooled donuts in an airtight container for up to 3 days.
Freezer: Freeze in a sealed freezer-safe container for up to 2 months.
Reheating: Warm in an oven or air fryer at 350°F (175°C) until heated through.
Reheating in the oven or air fryer can help refresh the outside while keeping the inside tender.
❓ Frequently Asked Questions
Can I make these without wheat flour?
Yes! This recipe uses potato starch instead of wheat flour to help bind the dough.
Can I skip the potato starch?
You can experiment, but the mixture may be too soft to shape into donuts and may spread during baking.
Can I cook these in an air fryer?
Yes. Try 350°F (175°C) for approximately 12–16 minutes, checking regularly. Cooking time depends on the size and thickness of the donuts.
Are these donuts sweet?
No. This version is a savory potato donut bread. You can customize the seasonings to suit your taste.
Why are my donuts too sticky?
The potatoes may contain too much moisture, or the dough may need a little more potato starch.
Will these taste like regular bread?
Not exactly. They have a soft, tender potato texture rather than the stretchy crumb of yeast bread.
❤️ Final Thoughts
Who knew two boiled potatoes could become such a delicious homemade snack? 🥔✨
These Flourless Potato Donut Breads are simple, satisfying, and fun to make.
With their golden sesame topping, cute donut shape, and tender potato center, they’re a wonderful alternative to traditional wheat-based snacks.
Perfect for sharing with family or enjoying fresh from the oven!
🥔 Made with real potatoes!
🥯 Beautiful donut shape!
✨ No wheat flour needed!
🔥 Baked, not deep-fried!
Would you try these potato donuts? 😍
💬 Comment “DELICIOUS” if you love easy homemade recipes!
💾 Save this recipe for later!
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