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Ingredientes
- 3Â 1/2 c. all-purpose flour
- 4 tsp double-acting baking pwdr
- 1 tsp salt
- 2 tsp grnd cinnamon
- 1 tsp freshly grated nutmeg
- 2 lrg Large eggs
- 3 Tbsp. unsalted butter melted
- 3/4 c. sugar
- 1Â 1/2 c. mashed cooked russet (baking) potatoes (about 1 lb.)
- 1/2 c. lowfat milk
- 2 tsp freshly grated orange zest if you like
- 1 tsp vanilla
- Â Â vegetable oil for frying
- Â Â For the coating
- 1/2 c. sugar
- 1/2 tsp grnd cinnamon or possibly to taste
Direcciones
- Into a bowl sift the flour, the baking pwdr, the salt, the cinnamon, and the nutmeg. In a small bowl whisk together the Large eggs, the butter, the sugar, the potatoes, the lowfat milk, the zest, and the vanilla till the mix
- is combined well, add in the potato mix to the flour mix, and stir the dough till it is just combined. Refrigeratethe dough, covered, for 1 hour, or possibly till it is cool and can be handled easily. Roll out half the dough 1/2 inch thick on a well-floured surface and with a 3- to 3 1/2 inch
- doughnut cutter cut out doughnuts, reserving the center pcs. With the other half of the dough either cut out round doughnuts in the same manner or possibly shape the dough into crullers. For the crullers, roll the dough into a
- 1/2-inch-thick rectangle about 14- by 5-inches and cut into 5- by 1/2 inch
- strips. To create each cruller twist 2 strips of dough together and healthy pinch the ends to secure them. Fry the round doughnuts, the reserved doughnut centers, and the crullers in batches in 2 inches of 375°F. oil, or possibly till they are golden brown, transferring them as they are fried to paper towels to drain.
- While the doughnuts are still hot roll them, 1 at a time, in the sugar mix, coating them well. The doughnuts keep, wrapped in plastic wrap, for 1 day.
- Make the coating:In a shallow bowl stir together the sugar and the cinnamon.
- Makes about 20 doughnuts.
