Fancy some donuts for breakfast/tea time? Here's the RECIPE for a fluffy and delicious donut ~ Potato Donuts. The addition of mashed potato makes these donuts stay fluffy for a longer time.

Recipe by Mama Ding

Total Time | 90 mins

Prep Time | 60 mins

Cook Time | 30 mins

Yields : 20 donuts

Ingredients

• 500 g (3 cup + 2 tbsp) plain flour

• 50 g (1/3 cup) milk powder

• 10 g (2 tsp) instant yeast

• 200 g (1 and 1/3 cup) potato, boiled, mashed and cooled

• 100 g (1/2 cup) granulated sugar

• 4 egg yolks

• 100 ml (6 and 1/2 tbsp) cold water(from the fridge), may need to adjust more or less to get a soft dough

• 1/2 tsp salt

• 75 g (5 and 1/3 tbsp) butter

Method

01 In a large bowl, mix all the ingredients(except butter) together.

Mix well with a spatula to get a sticky dough.

02 Add in butter and knead for 10-12 mins until well incorporated and you get a soft dough.

Cover with cling film and rest dough for 15mins.

03 Divide dough into 20 balls. Place on a tray and rest for 15mins.

Flatten each dough ball slightly and make a hole in the center with your finger.

04 Place the shaped doughnuts back on the tray.

Rest for 20-30 mins until doughnut has risen.

05 Heat oil in a wok/pot. When oil is hot, reduce heat to medium.

Gently place doughnuts into the heated oil.

06 Deep fry the doughnuts until golden brown. Do not crowd the wok/pot. Fry 3 or 4 at a time.

If you want the ring on the doughnuts, flip only once.

07 When golden brown, remove from heat and drain on kitchen towels.

Dust with icing sugar/milk powder. Or you can glaze them with melted chocolate or your favorite glaze.

Notes

These donuts keep well at room temperature for up to 2 days.

If you are using a mixer to form the dough, use the dough hook. Mix for 2 - 3 mins on low speed for the first step and knead on medium speed for 6 - 8 mins after adding butter to get a soft dough.