Skip to content Skip to sidebar Skip to footer

Bamboloni Potato Donuts

bamboloni potato donuts

Ingredients

  • 250 gr high protein flour
  • 100 gr steamed potatoes, mashed (net weight)
  • 2 egg yolks
  • 70-80 ml cold fresh milk (feels right to stop) / cold water
  • 30 gr margarine
  • 50 gr sugar
  • 1½ tsp active yeast
  • 10 grams of powdered milk
  • pinch of salt

How to make

  • 1. Steam the potatoes, cool and then mash them, you can blend them with milk, or when they are warm they can be pulverized directly
  • 2. Mix mashed potatoes with flour, egg yolks, yeast, sugar, milk powder, knead until half smooth, add margarine, salt, knead / mixer until smooth
  • 3. Rest for 15 minutes
  • 4. Deflate the dough, weigh the dough 40-50gr, adjust to taste, round the dough until the surface is smooth, place it in baking paper that has been dusted with flour, so it doesn't stick, rest until it doubles in size
  • 5. Fry using solid oil (so that the results are drier not greasy) or regular oil, using a flat Teflon pan, turning once so that the donuts are not greasy, remove and drain
  • 6. Spray the glaze using a plastic piping, sprinkle with powdered sugar, the donuts are ready to eat

Post a Comment for "Bamboloni Potato Donuts"