Potato Donuts And What Do You Know About Potato Donuts

What Do You Know About Potato Donuts?

Potato donuts, sometimes called spudnuts, are donuts, usually sweet, made with mashed potatoes or potato starch instead of wheat flour, the most common ingredients used for doughnut dough.

Why Don't Potato Donuts Inflate?

Mixing yeast with salt yeast and salt should not be mixed together. this will cause the potato donuts to not rise. the reason is, the yeast will die or be inactive when directly exposed to salt. That's why, make sure to separate the mixing of these two dry ingredients.

Why Do Donuts After Cooling So Hard?

Quoted from the kitchnn, frying donuts with a temperature that is too low can also be the cause of this sweet snack with a hard texture. not only hard, donuts fried in low temperature oil will also absorb more oil.

What Makes Donuts Sticky?

Chef nurroji said that doughnuts that were kneaded for too long and became sticky were caused by disturbed yeast activity. The yeast in the donuts, which are starting to activate, is continuously suppressed by constant hand movements, making the dough stick again as it was before.

Ingredients

200 gr potatoes / sweet potatoes, steamed or boiled then mashed
400 gr high protein flour
3 egg yolks
40 gr full cream milk powder
8 g instant yeast
60 gr sugar
100 ml liquid milk
50 gr butter
1/2 tsp salt

Bambolini Version Stuffing

Melt enough Dark Cooking Chocolate, Mix Nutela, Mix well, Pour into Piping Bag

How to make

1. Mix all ingredients together except butter and salt, knead until half smooth, add butter and salt, knead until elastic. Let stand until doubled in size
2. Divide the dough with a weight of 40-50 gr, form a donut, let stand 15 minutes until it expands.
3. Heat enough oil over low heat, fry the donuts until they are cooked, just turn it over once... serve with your favorite toppings or if the bambolini version, add the filling according to your taste