Recipe of Quick Potato Donut
Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Quick Potato Donut. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Potato Donut, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato Donut delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Potato Donut is 1 kg of dough. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Potato Donut estimated approx 90 minutes.
To begin with this particular 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 that.
My son doesn' t favor potatoes in vegetable dishes I made for him. But this recipe totally indulges his craving for sweet & savoury snacks. This recipe is my first no-fail donut I have ever tried, the dough is kneaded by hand, it gets elastic & the white rings shown in the result. Let's give it a try!
Ingredients and spices that need to be Take to make Potato Donut:
- 2,5 teaspoons instant yeast (I use fermipan or mauripan)
- 125 ml lukewarm milk
- 80 gr caster sugar
- 1 egg
- 500 gr strong white flour (I use "cakra kembar" or komachi)
- 1,5 teaspoons salt
- 350 gr steamed potatoes, mashed
- 50 gr 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.
While this is by no means the end all be guide to cooking easy and quick lunches it's good food for thought. The hope is that this will get your own creative juices flowing so you could prepare excellent lunches for the own family without the need to accomplish too much heavy cooking at the process.
So that's going to wrap this up with this special food Recipe of Ultimate Potato Donut. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!