Receta Making Soft and Fluffy Potato Donuts
Years ago, I made my first potato donuts with my husband. It was my first time in making donuts from scratch. I cannot really remember much of how my first home-made donuts tasted but yesterday I thought of experimenting with making potato donuts once again, using a different recipe.
I spent my Sunday afternoon playing with flour, eggs, yeast, milk and few other things. Then, I gave all of them a pretty good massage and other treatments. Less than 3 hours later, a tray of warm fluffy donuts were served on the table.
Hello, fluffy potato donuts.
Here's the recipe that I used for making my potato donuts yesterday, adapting it from various online recipes.
Soft and Fluffy Potato Donuts
Ingredients:
- 80gr Icing sugar, sifted
- 1/2 tsp Salt
- 2 Egg yolks
- 35gr Margarine
- 50ml Cold water
- 250gr Flour, sifted
- 1/2 tsp Baking soda
- 1/4 tsp Vanilla powder
- 1 tbsp Milk powder
- 1 pack Instant yeast
- 100gr Potatoes, steamed and mashed
- Extra flour for dusting
- Oil to fry
- Icing sugar to coat donuts
Tutorial:
Place icing sugar, salt, flour, baking soda, milk powder vanilla powder and instant yeast in a big bowl. Mix these dry ingredients well by using spoon.
Pour mashed potatoes (that is already cooled down), margarine and cold water onto the dry ingredients. Mix well and knead until everything is incorporated and almost elastic.
Add margarine and some extra flour (if needed) and knead the dough until it becomes elastic and doesn't stick to the bowl.
Cover the bowl with a damp towel and let the dough rest for about 15-30 minutes.
Softly punch the raised dough to release the air then slightly knead it again.
Roll the dough in a working surface that is already dusted with some flour. Cut the dough into round shapes and make a hole in the middle.
Place the donuts in a tray and let them rest for another 40 min or 1 hour.
Heat oil and deep fry donuts for about 2 minutes or until golden brown using medium fire.
Let the fried donuts cool a bit before generously coating them with icing sugar or decorate them with your choice of toppings.
** The above recipe yields 18 medium-sized donuts.
So good when served warm.
The donuts I made yesterday were yummy and I was very happy with the final result. They are crispy on the outside but very soft and fluffy on the inside. My husband ate about 6 donuts yesterday and he gave my donuts 9/10 marks. I brought some donuts over to MIL's house then my Bro-in-Law took one donut upstairs. Less than 5 minutes later, he came down and took 2 more donuts to be enjoyed with his hot Milo upstairs. He told my husband "好吃一下“.
Family favourite.
Compared to my virgin attempt in making potato donuts years ago, I was way more relaxed yesterday. I enjoyed every step of making the donuts from zero and patiently waited the dough to proof by doing other house chores. This way, the whole processes of making home made donuts didn't feel that long, considering that the dough needs to be proofed twice before frying them.
Also, at one point, I was contemplating whether I should bake the donuts instead of frying them because baking them means less oil. However, an instagram friend said baked donuts don't taste as good as fried donuts so I fried these classic round treats. Anyway, these donuts taste great on the day you make them but their texture becomes hard and dense, basically they're not delicious anymore, when consumed on the next day.