Wednesday, April 11, 2012
Source: Fatmah Bahlawan with slightly modification
yields for about 13- 15 doughnuts
500 g all purpose flour (me: 550 g)
50 g milk powder ( I skip this)
100 ml water (me: 100 ml milk)
11 g yeast/fermipan/ 1 sachet Hefe
200 g potatoes, steamed, peeled, mashed (me: 1 sachet Kartoffel-Püree, pour into 300 ml hot water, mix well)
100 g sugar
4 egg yolks
75 g margarine/butter
1/2 teaspoon salt
warm the milk until lukewarm. Crumble or sprinkle the yeast into a small bowl. Add milk and mix until smooth. In a bowl or food processor, combine sugar, egg yolks, flour, mashed potato, yeast mixture, melted butter, salt. Knead thoroughly until smooth and elastic. Cover and leave to rise for 1 hour in a warm place ( I put in the oven 40 °C).
On a lightly floured work surface, roll the dough and form doughnuts by using a doughnut cutter. Fry doughnuts in deep medium heat cooking oil until golden brown.