Potato , also known as Spudnuts, are a delightful and unique twist to the traditional recipe. Adding mashed potatoes to the dough not only gives them a wonderfully tender texture but also adds a subtle hint of flavor. If you’re looking to wow your friends and family with a homemade treat, here’s a step-by-step guide on how to make these delectable potato doughnuts.

Firstly, gather all the necessary ingredients. You will need one cup of mashed potatoes (cooled), two tablespoons of melted butter, two tablespoons of granulated sugar, one teaspoon of salt, one packet of active dry yeast, one cup of lukewarm milk, two eggs, four cups of all-purpose flour, and oil for frying. Additionally, you can prepare a variety of glazes and toppings to customize your doughnuts according to your preferences.

Begin by activating the yeast. In a small bowl, mix the yeast, one teaspoon of sugar, and ¼ cup of lukewarm milk. Stir well and let it sit for about five minutes until the mixture becomes frothy.

Meanwhile, in a large mixing bowl, combine the mashed potatoes, melted butter, sugar, and salt. Mix them together until they are well combined. Add the yeast mixture, remaining milk, and eggs to the potato mixture. Mix everything until it forms a smooth and uniform batter.

Next, gradually add the flour to the batter, one cup at a time, mixing well after each addition. Once all the flour has been incorporated, knead the dough on a lightly floured surface for about five minutes until it becomes soft and slightly sticky. If the dough feels too dry, add a little more milk. Conversely, if it feels too sticky, add a bit more flour.

After kneading, transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour or until it doubles in size. Once the dough has risen, gently punch it down to release any air bubbles.

Now it’s time to shape the doughnuts. On a well-floured surface, roll out the dough to a ½ inch thickness. Using a doughnut cutter or a round cookie cutter, cut out doughnut shapes. If you don’t have a cutter, you can use a glass to cut out the larger shape and a bottle cap to cut out the smaller center hole.

Place the cut-out doughnuts on a baking sheet lined with parchment paper and let them rest for another 15-20 minutes to rise slightly. In the meantime, heat the oil in a deep fryer or large pot to 350°F (175°C).

Carefully transfer the doughnuts, a few at a time, into the hot oil using a slotted spoon or tongs. Fry them for about two to three minutes on each side until they turn golden brown. Once cooked, remove them from the oil and let them drain on a paper towel-lined plate or a cooling rack.

At this point, you can glaze or top your doughnuts with various options. Classic glaze, chocolate ganache, powdered sugar, or even a simple cinnamon-sugar mixture are all popular choices. Get creative and experiment with different flavors and toppings to find your favorite combination.

Whether you make them for brunch, dessert, or as a special treat, these homemade potato doughnuts are sure to impress. With their pillowy soft texture and a touch of indulgence, they offer a delightful twist on the classic doughnut recipe. So, gather your ingredients, roll up your sleeves, and enjoy the satisfying process of making and devouring a batch of warm, freshly made potato doughnuts.

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