Giuseppe's Potato Donuts
Baking and Desserts | Icelandic cuisine
⏳ Time
2 hours + 3 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
The recipe was shared with us by John Smith, the chef of the Local Bistro.
Ingredients
- Potato - 14.1 oz
- Wheat Flour - 21.2 oz
- Chicken Egg - 1 piece
- Dry yeast - 0.7 oz
- 3.2% Milk - 5 fl oz
- Butter - 1.8 oz
- Sugar - 1.8 oz
- Vegetable Oil - 1 qt
- Salt - 0.1 oz
Step by Step guide
Step 1
Boil the potatoes in their skins in lightly salted water. Peel them. Pass them through a ricer immediately to achieve a fluffy texture.
Step 2
Crack the egg and beat it with a fork, then add it to the still warm potatoes. Mix well. Add sugar. Stir again.
Step 3
Dissolve the yeast in milk heated to 82°F. Mix the potatoes with the flour, then add the milk with the yeast. If the dough seems too runny, add a bit more flour.
Step 4
Add salt and softened butter. Do not add the salt earlier: the yeast will not activate.
Step 5
Mix thoroughly once more. Cover with plastic wrap and let rise in a warm place for 3 hours.
Step 6
After 3 hours, the dough will double in size. Divide the dough into pieces weighing 50 grams each. Let them rest for another 15 minutes.
Step 7
Fry the donuts in hot oil at 356°F for 1 minute.
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