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
3/4 cup milk 183g
1/4 cup potato water (from cooked potato)59g
2 tbsp neutral oil 27g
1/2 tsp salt
1/4 cup sugar 49g
1/2 cup mashed potato, no seasoning, well-mashed (save potato water) 165g
3 1/3 - 4 cups all-purpose flour 400g - 480g
2 1/4 tsp yeast, instant or active dry 7g
oil for frying
powdered sugar/ confectionary
vanilla or lemon extract
water
Melted chocolate
Optional: sugar and cinnamon mix
Instructions
Read Susy's Tips and Tricks below
1. Place ingredients as suggested by your machine. Regarding the flour quantity? Start with 3 1/3 /400g cup flour. You may need more. Your potato could be drier or wetter depending on age, etc. Set machine to the Dough setting. Watch the dough ball form at 5-6 minutes. It may need more flour. Let rise.
2. Gently punch down the dough and place on a lightly floured counter. Using a rolling pin, roll dough out to 1/2"/ 1.25cm thick. With a 3" to 4" (7.5-10cm) diameter cup you can shape the donut, For the hole you can use a pill lid (1” diameter).
3. Set aside on a rack and they will slightly rise again in 10 minutes. Meantime, heat up the (oil 2-3 cups/625g)-to 360 to 375F and make your glazes.
4. 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.
5. 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/85c), stirring while the temperature rises. Then cool to 110F/37C(active dry)or 125F/51C(instant yeast).
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.
If you don't have potato water. Use water.