Why not prepare these beautiful,super soft and fluffy potato donuts at home! You now have that recipe in your hands (or on your desk). What are you waiting for?
Ingredients
- 250 g of flour
- 250 g of manitoba flour
- 150 g of warm milk
- 300 g of potatoes already peeled
- 80 g of sugar
- 50 g of butter
- 3 eggs
- 12 g of fresh brewer’s yeast
- 1 teaspoon of natural vanilla essence
- 8 g of salt
- peel of 1 orange and 1 grated lemon
- peanut oil for frying
- granulated sugar for rolling donuts
Instructions
- To prepare these donuts I used the planetary mixer with the hook but we can easily knead by hand, working the dough a little longer.
- Start by putting the potatoes to boil and when they are cooked pass them with the potato masher and let them cool.
- In a bowl dissolve the brewer’s yeast with a little sugar and warm milk taken from the total.
- Put the two flours together with the yeast, the sugar, the mashed potatoes, the grated citrus peels, the vanilla essence, the milk in the bowl of the planetary mixer and begin to knead everything.
- Lightly beat the eggs to mix the yolks with the egg whites, pour them into the dough and let them mix well.
- Add the butter in pieces, adding one piece only when the previous one is well incorporated into the dough and finally add the salt.
- Depending on the humidity of the flour and potatoes, it may be necessary to add a little more flour, so if you see that the dough is too sticky, add a little flour, very little at a time, until you get a workable dough.
- Turn the dough out onto the work surface, make a few folds and then put it to rise in a container covered with cling film, until it has doubled in volume.
- In the meantime, with the parchment paper we prepare some squares of paper that we will need later to place the donuts on them.
- Once the leavening is over, turn the dough out onto a pastry board and with a rolling pin, roll out the dough to a thickness of about 1.5 cm.
- Now with an 8 cm diameter pastry ring print some discs and with a nozzle for sac à poche, or with a plastic bottle cap, to form the hole of our donuts.
- Further enlarge the hole in the donuts by rotating the donut around the handle with a wooden spoon.
- Place the donuts on each square of parchment paper and arrange them on trays.Cover with film and let them rise until doubled.
- In the meantime, prepare a plate with fried paper and a plate with granulated sugar to roll the donuts.
- When the donuts have risen, heat a pan with peanut oil and then fry them a few at a time, placing them in the oil with all the paper which we will then remove while frying.
- Fry them until golden brown, turning them often. Once ready, drain them on kitchen paper and immediately roll them in caster sugar.Enjoy!
