Monday, March 26, 2012

30th 52! Potato Doughnuts!

Yes, you read that correctly. Potato Doughnuts. They are actually pretty good too! This recipe is a little strange though. One of the ingredients is mashed potatoes. The potatoes make the dough fluffy and yummy. Hey, whatever works, right? Just don't add the flour too quickly... It'll puff up in your face- not that this happened to me...

  • 4 small potatoes, peeled and quartered
  • 1 cup plus ¼ cup milk, warmed
  • 2 large eggs, lightly beaten
  • ¾ cup butter
  • ¾ cup sugar
  • 1 package (or 2 ¼ tsp.) active dry yeast
  • 4 ½ cups bread flour
  • 1 tsp salt
  • Extra light olive oil for frying
  • 1 Tbsp. butter, melted
  • Additional sugar
Boil potatoes and allow to cool before mashing.
In a stand mixer with the hook attachment, mix milk, eggs, sugar and yeast on low for 2 minutes allowing the yeast to activate.
Add the mashed potatoes, then lard, then flour one cup at a time, until it is all added. Then add the salt and mix until dough is soft and supple.
Knead and add additional ¼ to ½ cup flour if necessary: the dough should be really soft, but NOT sticky.
Roll out dough to ½-inch thickness with a rolling pin.
Cut out doughnuts with the rim of a cup
Place on greased baking sheets; cover with a damp, lightweight towel and let rise until almost doubled in size, about 30 minutes.
Cook in oil heated to 340 degrees F, till browned on both sides, flipping them over a few times to get even color.
Remove from oil and place onto paper towels to dry.
If desired, brush warm doughnuts with melted butter and dip in powdered sugar. 


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