Lemon Creme Fraiche Potato Doughnuts (2014 SLV Potato Festival) – Linda Archuleta (Monte Vista Chamber of Commerce)

Linda placed 3rd in the sweet category with this recipe for the 2014 SLV Potato Festival’s Downtown Taste-Testing Tour.

Servings: 20-25 small


  • 1 large, yellow potato
  • 2 large lemons
  • 1 cup whole milk
  • 3 teaspoons active dry yeast
  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 large egg
  • 3/4 cup granulated sugar
  • 1/4 cup creme fraiche
  • 6 cups olive oil, for frying
  • 2 cups powdered sugar, for dusting


Boil the potato in salted water until tender, drain and peel off the skin and pass through a ricer while the poato is still warm, cooking completely.

Zest the lemon and squeeze the juice into a small bowl straining out any seeds. You will need 1/2 cup of juice. Scald the milk over low heat, allow the milk to cool slightly until lukewarm, and then whisk the yeast into the milk to dissolve the yeast. Allow the mixture to proof for 5 minutes.

Combine the flour and salt in a large bowl. Add the potato to the bowl of flour. In a small bowl whisk torgether the egg, sugar, lemon juice, lemon zest, and creme fraiche and then add this mixture to the flour and potato mixture along with the warm milk and yeast. By hand form the dough into a ball. Transer the dough onto a table and knead the dough for about 2 minutes until the dough is smooth and elastic.

Place the dough into a greased bowl turning it once to coat it and cover with plastic wrap. Allow the dough to rise for 2 hours in a warm place or until it doubles in size.

In a counter-top fryer heat the olive oil to 360 degrees. Using your fingers break off 1-inch pieces of dough and roll them into balls. Fry the dough until it’s golden brown andcrispy. Drain the doughnuts on a paper towel and dust with powdered sugar, serve warm.

Creme Fraiche Recipe:

1-2 tablespoons cultured buttermilk

2 cups heavy cream (pateurized, not ultra-pasteurized or sterilized, and with no additives)

Combine the buttermilk and cram in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.