Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, potato donut. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Potato Donut is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Potato Donut is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook potato donut using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Potato Donut:
- Prepare 2,5 teaspoons of instant yeast (I use fermipan or mauripan).
- Prepare 125 ml of lukewarm milk.
- Make ready 80 gr of caster sugar.
- Take 1 of egg.
- Prepare 500 gr of strong white flour (I use "cakra kembar" or komachi).
- Get 1,5 teaspoons of salt.
- Make ready 350 gr of steamed potatoes, mashed.
- Get 50 gr of unsalted butter, room temperature.
Steps to make Potato Donut:
- In a large bowl, whisk together instant yeast, sugar & milk. Whisk until sugar dissolved & let the mixture sit for 5-8 minutes. It supposed to grow much bubbles as the sign that the yeast is active..
- Crack the egg & add it into the yeast mixture. Then sift together the flour & salt into the bowl. Dump in the mashed potatoes & butter. Stir everything with a wooden spoon until well incorporated. (I use hand covered in plastic gloves to make sure there is no lumps)..
- Sit the dough for 5 minutes. (I use this spare time to wash all small containers I used). After that knead vigorously for 20 minutes, the dough should be elastic by now..
- Round the dough & spray some oil all over it's surface. Put it back in the bowl & cover with some cling wrap to proof until double in size, around an hour. (At this step, I divide the dough into 4 parts then spray with some oil, put them each in a freezer safe clip bag and store in my freezer. The dough can be stored for 2 months)..
- Put the dough on a floured surface & punch it to release the air. Divide the dough into balls weighing around 25-50 grams. Put them on a floured tray & let then sit for 10 minutes..
- Preheat the deep frier (I use traditional pan) & just before frying, use your finger to create a hole on the dough. Fry in a low heat & flip once after the bottom gets brown..
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