Friday, 16 November 2012

potato doughnut, again!

It is always a favorite, a soft potato doughnut. Never get bored to eat it more and more and more ...
This was a modification of the donat kentang recipe I have tried before. I used egg yolks only instead of the whole egg and added milk powder. It was much much much better, softer and tastier ... Love it!



Ingredients:

3 egg yolks
500 gr potato, steamed and mashed
75 ml oil
75 gr sugar
1/2 tsp salt
25 gr milk powder
350 gr bread flour
150 gr all purpose four
1 sachet instant yeast

about 50 gr extra flour (use as needed)
oil for frying
Dark cooking chocolate, melted for decoration
Chocolate chip, trimits, white/coloured cooking chocolate for decoration



Methods:
  • Place egg, mashed potatoes, sugar, oil, milk powder, and salt into the bread bucket of the breadmachine. Pour the flour (flour should cover all the wet ingredients). Make a well in the centre. Pour the yeast in the well. Select the dough menu and press start. Watch the dough, add some extra flour if it is too wet. Leave and wait until the machine beeps.
  • Remove the dough to a floured table top. Punch the dough. 
  • Roll out the dough about 1 cm thick. Use a doughnut cutter to cut it into ring shape. Place them on a floured baking sheet. Cover and let them rise for 3 - 5 minutes. Fry them on a low heat until golden brown.
  • Decorate with melted chocolate and others after cool.
  • Enjoy!