Potato Donuts And Why Called Potato Donuts

Why Called 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 Is Proofing On Donuts?

Proofing is a reaction from fermentation that occurs in donut dough that has been mixed with yeast. This dough development technique is done by dividing the dough into ready-to-fry shapes and sizes. then, the dough is arranged spaced apart to provide space for it to rise neatly.

Ingredients

100 gr high protein flour
100 gr medium protein flour
20 gr sugar
3 g instant yeast
50 gr of steamed potatoes, mashed (I use 1 potato kurleb 60 gr)
1 egg yolk (refrigerator temperature)
1 tsp vanilla extract
80 ml liquid milk
15 gr butter
1/2 tsp salt

How to make

1. Mix flour, sugar, yeast, mix well.
2. Enter the steamed potatoes, stir well until the potato lumps are not too big.
3. Enter the eggs, vanilla, and milk, stir until it forms a dough and rest 15 minutes.
4. Knead the dough until it is softer, add the butter and salt and knead until smooth. If after a long time of kneading, the dough is soft but still feels sticky, you can grease the outside with flour without kneading it again.
5. Divide the dough into 8, round neatly and flatten, store in a baking sheet lined with baking paper and sprinkled with flour, cover with a cloth, let stand 30 minutes.
6. Roll out / flatten the dough again (not too thin) and make a hole in the middle, let it rest until it has doubled in size.
7. Put the donuts in hot oil (temperature around 175°C) on low heat, immediately turn over, fry until brown, turn back, fry until browned.