 |
Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 20 |
|
Ingredients:
1/2 ounce yeast |
1/3 cup warm water |
1/4 cup sugar |
1/4 cup all-purpose flour, plus 1/2 cup |
1/4 cup cake flour, plus 1/4 cup |
1/4 cup powdered sugar |
1/2 teaspoon salt |
6 ounces cooked potato, peeled and riced |
1/4 cup hot water |
2 cups powdered sugar, for rolling |
Directions:
1. In a bowl combine yeast, warm water and sugar to dissolve. Add 1/4 cup all-purpose flour and 1/4 cup cake flour. Stir and set in a warm place 30 minutes to foam up.
2. Add the powdered sugar, salt, potato, and hot water to the foamed yeast along with 1/4 cup all-purpose flour and 1/4 cup cake flour and mix on low to combine with a paddle. Mix on high-speed 30 seconds to combine. Add another 1/4 cup all-purpose flour and mix on high.
3. Flour the bench heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down. In a bowl proof the dough another 30 minutes.
4. Flour surface heavily and pat dough out to about 1/2-inch thick. Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan.
5. Heat oil to 375 degrees F.
6. Drop doughnut holes in. Flip once and cook no more than 30 seconds. Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss.
|
|