Potato Donut

Pinkblanket's Tiny Kitchen

Ingredients

  • a
  • 300 g bread flour
  • 100 g plain flour
  • 40 g sugar
  • 30 g milk powder
  • 11 g (2 tsp) dry instant yeast
  • 1 tsp double acting baking powder
  • b
  • 150 g potato - boiled/steamed & mashed
  • 2 egg yolk (lightly beaten)
  • 110 ml cold water (from the fridge)
  • 2-3 ice cubes
  • c
  • 30 g margarine/butter
  • 1/2 tsp fine salt

Directions

  • Whisk dry A until well mixed. Next Add in B (one by one). Mix until well combined & soft dough is formed.
  • Add in C, keep kneading until dough is soft & elastic (easily stretched without breaking. Rest dough for about 15mins.
  • Deflate the dough & roll dough into small balls weighing around 30g each. Rest on a floured tray for 30mins. Cover with greased cling film.
  • After 30mins, shape balls into donut using your thumb to make donut holes. Alternatively, donut cutter can also be used. Keep the holes. Rest less than 10mins.
  • Note: add a tbsp of shortening to the oil before frying (opt). Fry donut over medium heat. Serve with icing sugar or any toppings of your choice. Pic below: donut with icing sugar and donut with white chocolate & grated cheese (sweet & Salty).