Who doesn't love a good donut? Its not difficult to make these; a few tricks, and I promise you'll be wanting them every Saturday morning. Cinnamon-sugar is a great topping, but if you prefer a chocolate glaze, why not use some Nutella?
Ingredients
1/2 cup mashed potato, no seasoning, well-mashed (save potato water)
3 1/2-4 cups all-purpose flour, divided
1/2 tsp salt
1/4 cup sugar
2 1/4 tsp yeast, instant (packet)
3/4 cup milk (2% is fine), scalded (see Tips and Tricks)
1/4 cup potato water (from cooked potato)
2 tbsp neutral oil
oil for frying
powdered sugar
vanilla or lemon extract
water
Melted chocolate
Optional: sugar and cinnamon mix
Instructions
Read Susie's Tips and Tricks below
1. In a mixer bowl, place 1/2 cup mashed potato; add 1 cup flour and blend with paddle, the potato into the flour - a few tiny lumps will remain. Then blend in with paddle, 1 1/2 cups flour, salt, sugar, and yeast.
2. Warm up milk, potato water, and oil, to 125F. With the paddle on "Stir", slowly blend into the flour mixture; it will be a sticky mass. Now switch to the dough hook and sprinkle in 2-3 tbsp (up to 1/2 cup) cup portions while kneading the dough. Don't be anxious to use all the flour, let the machine work the flour in. Be sure to stop the mixer occasionally and test the dough. You want it slightly tacky, but not sticky. Do the test squeeze. Knead by machine approximately 3 to 4 minutes.
3. Place dough in a lightly greased bowl, cover, and set aside to rise. You will want the dough to double in size and become rather puffy. This will take about 1 hour. Use the poke test (poke in with finger about one inch; if indent remains, dough is ready).
4. Deflate the dough and place on a lightly floured counter. Using a rolling pin, roll dough out to 1/2" thick. With a 3" to 4" diameter cup you can shape the donut, For the hole you can use a pill lid (1” diameter).
Set aside on a rack and they will slightly rise again in 10 minutes. Meantime, heat up the oil 2-3 cups-to 360 to 375F and make your glazes.
5. Use a donut 'hole' to test the temperature and get an idea of cook time and colouring. I found that 60 seconds on the first side gave a nice colour, and the second side about 45 seconds. You may need to adjust accordingly.
6. Let the oil drip off a slotted spoon after removing and toss in cinnamon/sugar mix, or place on a rack and then glaze as desired.
Glaze: powdered sugar, vanilla, water. Mix until thin and drizzle over top; or use melted chocolate.
Susie's Tips and Tricks
If you don't have potato water you can use milk. Scald milk, bringing it close to a boil (185F), stirring while the temperature rises. Then cool to 125F.
Scalding milk helps give the dough a better rise, making the donuts lighter and fluffier (you could skip if desired).
Would you like a slightly tender tangy donut? use buttermilk or sour milk. Replacing regular milk.
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