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Heston: "Donuts are normally made with flour but substituting some of the flour with potato flesh gives a lighter, springier donut which can then be coated in crystallised potato and dipped in potato milk jam. . . . all this from the humble spud! The coloured, exploding coating is really for the kids but I love it too!
Serves 6
4 King Edward potatoes
Sea salt
Oak smoking chips
120ml whole milk
2 large eggs
95g white caster sugar
30ml vegetable oil
10g baking powder
255g plain flour
Groundnut oil, for deep-frying
Potato milk jam, for dipping
For the potato sugar
150g white caster sugar
70g reserved potato flesh
Green food colouring (optional)
75g neutral popping candy
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1st Keep
 smp208
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