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Potato Donut
Potato Donut

Before you jump to Potato Donut recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us have been conditioned to think that comfort foods are not good and must be avoided. Sometimes, if your comfort food is a high sugar food or some other junk food, this is true. Other times, comfort foods can be perfectly nutritious and good for us to eat. There are a number of foods that, when you eat them, could boost your mood. If you seem to feel a little bit down and need a happiness pick me up, try some of these.

Cold water fish are excellent for eating if you wish to fight depression. Cold water fish such as tuna, trout and wild salmon are rich in DHA and omega-3 fats. Omega-3 fatty acids and DHA are two things that promote the quality and the function of your brain’s grey matter. It’s the truth: eating tuna fish sandwiches can really help you battle your depression.

Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to potato donut recipe. To make potato donut you only need 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Potato Donut:
  1. You need 2,5 teaspoons instant yeast (I use fermipan or mauripan)
  2. Use 125 ml lukewarm milk
  3. Take 80 gr caster sugar
  4. Use 1 egg
  5. Prepare 500 gr strong white flour (I use "cakra kembar" or komachi)
  6. Get 1,5 teaspoons salt
  7. Prepare 350 gr steamed potatoes, mashed
  8. Use 50 gr unsalted butter, room temperature
Steps to make Potato Donut:
  1. 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.
  2. 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).
  3. 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.
  4. 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).
  5. 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.
  6. 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.

Made from leftover mashed potatoes, these. Buttermilk and potatoes in the batter make for a light and tangy-sweet donut puff. Place potatoes in a medium sauce pan covered with water. Mix thoroughly then add flour enough to make stiff dough. Place in the microwave and heat until cooked through.

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