This donut is more tender than flour donuts. Since I can make my own potato donuts, back and forth I make. Understand it because it always runs out to be a family struggle!
Material:
500 g of high protein flour
50 g fullcream milk powder
1 pack (11 g) of instant yeast
250 g potatoes, steamed, puree and chill
100 g of refined sugar
75 g butter
½ tsp salt
4 egg yolks
100 ml of cold water
Complementary:
sugar donuts (special powdered sugar for donuts)
melted chocolate
How to make:
Mix together into one flour, sugar, milk powder, and instant yeast, mix well.
Enter the finely stirred potatoes.
Add the egg yolk and cold water, knead until smooth and half-calf.
Give butter and salt and continue to knead until smooth elastic. 15 minutes rest.
Divide the dough into 12 vuah, round. Let stand 20 minutes, until fluffy.
Lubore the middle with two index fingers.
Fry in hot oil and plenty on medium heat until golden yellow.
Lift, drain.
Sprinkle sugar donuts, or decorate with chocolate.
For 12 pieces