After hearing on a couple occasions about the addition of POTATO to a doughnut batter, I thought I’d try it out. These full size doughnuts are soft and squishy, and stay soft and squishy even after cooled.
Ingredients (makes about 14)
3 1/2 cups strong bread flour
3 tsp yeast
1/2 cup potatoes (boiled, peeled and mashed to make up 1/2 cup)
1/2 tsp salt
1/4 cup sugar
3 tbsp oil
1 cup warm milk
1 egg (whisked slightly)
1) Pour the warm milk into a jug. Add a pinch of sugar and the yeast. Leave to rest for ten mins
2) In a big mixing bowl, place the flour, salt, sugar, potato and egg. Do not combine at this stage.
3) Add the liquid mix into the flour mix and combine and knead for a few mintues, add the oil and knead again, adding flour if sticky or milk if too tough. The dough should be soft and manageable.
4) Place dough into a food bag, tie a loose knot and leave to double in size (about half hour)
5) Roll out onto a well floured surface to 1/2 inch thickness. Cut out circles (using an approx 9cm cutter) and holes for the center (approx. 2.5cm – I used a toothpick holder lid). Leave on a floured surface (ideally on wax/greaseproof/baking paper to avoid the dough sticking and ease of removal). Re-roll until all the dough is used.
6) Cover with a light cloth and leave to rise again ( 45 mins or so)
7) Deep fry on a low medium heat turning once until golden brown. Drain any excess oil out on removal.
8) Cool slightly on a wire rack
For the glaze:
2 tsp butter
1 cup icing sugar
3 tbsp milk
water to thin
Melt butter in a pan, add half the icing sugar and the milk and whisk. While on the lowest heat add the rest of the sugar. Remove from heat and thin down with water until the desired consistency is reached. I left mine quite thick.
There are many ways to ice a doughnut. The easiest is to drench the hot doughnuts in sugar.