Recipe of Super Quick Homemade Potato Donut

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Before you jump to Potato Donut recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit And Also Healthy.

With regards to the foods that you eat, you will recognize that your overall health can be effected either positively or even negatively. One of the foods you ought to be avoiding is just about any foods you get at a fast food location. The foods that you get from these fast food places are usually foods that are very unhealthy, loaded with fat and generally have little to no nourishment. This is why we are going to be going over the food items that you should be eating that will have a positive effect on your health.

Citrus fruit will be one of the greatest things that you might have for your desserts, rather than having a piece of cake or even ice cream. Citrus fruits also supply you with vitamin C, along with other vitamins as well as minerals that can help keep you healthy. You may also want to put together a couple of things like orange sections, shredded coconut combined with a teaspoon of honey.

If you determine that your health is important to you, you ought to take these tips to heart. Also if you cut out all the processed foods that you should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let's go back to potato donut recipe. You can have potato donut using 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Potato Donut:

1. You need 2,5 teaspoons of instant yeast (I use fermipan or mauripan).
2. Prepare 125 ml of lukewarm milk.
3. You need 80 gr of caster sugar.
4. Provide 1 of egg.
5. Take 500 gr of strong white flour (I use "cakra kembar" or komachi).
6. Provide 1,5 teaspoons of salt.
7. Take 350 gr of steamed potatoes, mashed.
8. You need 50 gr of 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..

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