Potato Donuts
Servings 16 Donuts
Ingredients
- 1/2 Stick Unsalted Butter (56 g / 2 oz)
- 3 Cups Unbleached All Purpose Flour (360g)
- 2 1/4 tsp Instant Yeast
- 1/4 Cup Sugar (50 g / 2 oz)
- 1 1/2 tsp Kosher Salt
- 1/2 Cup (100g) Mashed Russet Potato
- 3/4 Cup (180ml) Lukewarm Milk
- 1 Large Egg at room temperature
- 6-8 Cups frying oil
- 1 Cup Sugar in a medium wide bowl, for dusting
Instructions
- Melt the butter, set aside and allow to cool from hot to warm. (should not be over 110F)
- In a bowl of a standing mixer, sift the flour, yeast, sugar and salt, and stir to combine.
- Add the milk, melted butter, cooked potato and egg then mix using the dough hook until the dough is smooth.
- Place the dough in a large greased bowl, cover with plastic bag and allow to rest until double in size. About 90 minutes.
- Turn dough onto a lightly floured surface and dived it into 16 small pieces (about 40g each).
- Roll each piece into a small ball then flatten it. Using your thumb and forefinger gently pinch it in the center to create the hole and stretch it into 3" round.
- Place aside for the second rise about 75-90 minutes.
- Place the oil in a large cooking pan and warm it over the stove, medium-high heat until it reaches 350F.
- Gently dump the donuts and fry for about 90 seconds, turning sides half way throug
- Remove from oil and place in the bowl of sugar, cover the donut with sugar.