Gooey Butter Potato Donuts
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4.5 from 4 votes

Gooey Butter Potato Donuts

Potato donuts are a cross between yeast donuts and cake donuts - fluffy, a little chewy, sugary, and a tad bit greasy (as donuts should be). 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: cake donut recipe, potato donuts
Servings: 28 donuts
Calories: 99kcal
Author: Stef


  • 3/4 cup sugar
  • 3/4 cup unsalted butter room temperature
  • 1/4 cup light corn syrup
  • 1 large egg
  • 1 cup all-purpose flour
  • 2/3 cup evaporated milk
  • one recipe of cooled potato donuts
  • powdered sugar to taste


  • Preheat oven to 350 F.
  • In a mixing bowl, beat sugar and butter until fully combined.
  • Mix in the corn syrup and egg.
  • Alternately add the flour and the evaporated milk in three additions, mixing until just combined (the batter will appear slightly curdled).
  • Distribute batter evenly in a greased 8" square baking pan.
  • Bake for 25 minutes. The result will still be quite gooey, but not a liquid. The edges will be more done than the middle, so give it a stir to even the texture out.
  • Cool to room temperature.
  • Fill a piping bag fitted with a large round tip with the gooey butter filling.
  • Insert into the center of each donut and squeeze to fill.
  • Dust donuts with powdered sugar.



When making Average Betty's donut recipe, I used a 3 inch round cutter. It makes a mid-sized donut - bigger than a hole, but not quite a full-sized donut. I fried them for five minutes on each side.


Calories: 99kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 26mg | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg