Potato donuts

These warm potato donuts greet you with a smooth, soft exterior, hidden within the moist softness of steamed potatoes—each bite delivers a natural sweetness that blends deliciously. The aroma of butter and powdered milk adds a rich and alluring touch, while a sprinkling of chocolate sprinkles or powdered sugar on top finishes the treat with a tempting sweet sheen. Light, fluffy, and full of memories—these traditional donuts are comforting, perfect with a warm cup of tea.

Ingredients

Steps

Prepare and make the starter first. Put the ingredients (1 teaspoon of instant yeast fermipan, 1 teaspoon of granulated sugar and 75 ml of warm water) in a bowl. Let stand for ±10 minutes or until bubbles appear on the surface.
Boil the potatoes until cooked, then peel the skin and mash them.
Prepare a container (250 grams of flour, 1 tablespoon of powdered milk, 3 tablespoons of granulated sugar, mashed potatoes and eggs). Then pour in step no. 1 and stir well.
Knead until half smooth then add 40 grams of butter and 1/4 of fine salt.
Knead again until the dough is smooth, then round the dough, cover with plastic wrap/clean cloth until the dough rises. (±20 minutes)
After the dough has risen, deflate it. After that, divide the dough into several parts and let it rest again for ±20 minutes.
After ±20 minutes, make a hole in the center of the donut using your index finger. The donut is ready to be fried.
Prepare a frying pan, add enough oil. Use low heat when frying so that the donuts cook evenly and do not burn on the outside, but remain cooked on the inside. Turn the donuts only once so that they do not absorb too much oil.
When it is yellowish, remove it and set it aside. Fry the mixture until it is done.
After the donuts have cooled, spread them with a little margarine and then add chocolate sprinkles (according to taste).
Ready to be served