From: Created by chef/proprietor Jeremy Spector for Wonder City Coffee & Donut Bar at The Brindle Room, New York City. Yield: 24 servings.

2 ½ potatoes
1 1/3 cup sugar
2 oranges, zest only
¾ cup milk
1 tsp. cloves, whole
½ tsp. nutmeg, grated
3½ Tbsp. fat
2 eggs
3 ½ cups flour
4 tsp. baking powder
1 tsp. salt
as needed, oil for frying

Salted Caramel Glaze (yields 2 cups):
1 cup sugar
1 cup heavy cream
1 tsp. salt

Boil potatoes, drain and mash in a large mixing bowl. Combine with sugar. Stir in orange zest. Reserve. In a small pot, steep milk, cloves, nutmeg and fat over low heat. Strain and discard cloves. Whisk eggs, then very slowly add steeped milk. Pour into potato mixture and stir to combine. Sift in dry ingredients and gently stir just to combine. Let rest for 1 hour.

Turn dough onto floured surface. Roll to 1/3” thickness. Cut doughnuts and fry in 360°F oil for 4 minutes, turning once.  Using a slotted spoon, transfer to paper towel to drain. Drizzle with salted caramel glaze and serve.

For salted caramel glaze: In a small pan over medium heat, melt sugar, stirring constantly until golden brown. In a separate pan, bring cream to simmer. Slowly pour cream into sugar until combined. Whisk in salt. Cool to room temperature. Reserve.