Simple Way to Prepare Super Quick Homemade Potato doughnut

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, potato doughnut. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Potato doughnut is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Potato doughnut is something which I’ve loved my whole life.

Made using mashed potatoes as one of the ingredients to create a soft textured doughnut. Well, The mashed potatoes are actually the ingredient creating the magic in this recipe. Potato doughnuts can be shaped, filled, and frosted like any other type of doughnut. They are reputed to be of a lighter and fluffier texture than the typical wheat flour doughnut, but they have a.

To begin with this recipe, we must first prepare a few ingredients. You can have potato doughnut using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Potato doughnut:

1. Make ready 500 gr high protein flour
2. Take 100 gr caster sugar
3. Get 11 gr yeast (make sure it's active)
4. Get 200 gr boiled potato (mashed)
5. Get 4 egg yolks
6. Take 100 ml cold milk
7. Get 50 ml condensed milk
8. Take 75 gr salted butter
9. Get 1/2 tsp salt

Roast the potatoes in their jackets, then peel and grate them (while they are hot). What once started as a small kitchen operation for. Let doughnuts sit for about ten minutes before frying so the exterior will have a chance to dry slightly and absorb less oil. The dough is sticky by nature so the surface won't feel dry to touch but a few.

Instructions to make Potato doughnut:

1. Boil your potato and mash it.
2. Mix together flour, sugar, yeast, egg yolks, and mashed potato, you can use hand mixer (use the hook paddle for bread) to do this or simply just use your clean bare hand to knead it. Add the mixture of milk and condensed milk little by little into the dough until all poured in.
3. Knead the dough until half kneaded and then add the salted butter and salt. Continue to knead the dough until it fully kneaded. How to make sure that the dough is fully kneaded? You could see the dough become all united and looked smoother at the surface.
4. Measure the dough about 50 gr each. Round the dough one by one, and put in on a baking paper that already dusted by a flour. Let the dough rest about 20 minutes and covered by napkins on top.
5. After 20 minutes, check the dough, the size become 2x bigger than before. Press each dough with small preasure, just to make it flatten a bit, and cut the middle with bottle cap or something round to make it look like a ring. Continue rest the dough for another 15 minutes.
6. After done waiting, the dough is ready to be fried. Make sure you use a deep fry method which mean you use a lot of oil to fry the doughnut. Make sure it floats and not touching the bottom of your pan, otherwise the surface will look a bit burnt. Fry it until golden brown. Wait until the doughnut is cooling down.
7. You could whisk the salted butter with a teaspoon of condensed milk until not firm anymore or has a smooth texture and dip your doughnut half in it, and continue to dip it again in chocolate sprinkles. Or you could simply just dust it with some icing sugar or even cinnamon icing sugar. Kids are gonna love it!

Let doughnuts sit for about ten minutes before frying so the exterior will have a chance to dry slightly and absorb less oil. The dough is sticky by nature so the surface won't feel dry to touch but a few. Spudnuts (Potato Doughnuts): I grew up in Idaho, and one thing you can get in Idaho, is Spudnuts. Spudnuts are much better than doughnuts. In Idaho, a spud is a potato, and of course, homemade.

So that is going to wrap it up for this special food potato doughnut recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!