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Potato Doughnuts
A plate to win is a plate with doughnut. Make your guests craving for more with this doughnut recipe.
Ingredients
Make the Dough
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High Protein Flour 500.0 g
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Flour 500.0 g
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Instant Yeast 15.0 g
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Bread Improver 5.0 g
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Sugar 100.0 g
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Skim Powder Milk 50.0 g
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Salt 15.0 g
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Yolk 120.0 g
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Cake Margarine 150.0 g
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Cold Water 550.0 ml
Preparation
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Make the Dough
- Mix all dry ingredients, unless salt, beat in the eggs and water until congealed. Add margarine and salt and mix until the dough is dull with maximum temperature is 28°C.
- Rest the dough for ± 15 minutes, cut, weigh, and round the dough.
- Rest again for 15 minutes, shape and arrange on a loaf, store in a proving box, wait for ± 60 minutes until the dough rise.
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Frying the Doughnut
- Heat oil ± 170°C then fry on both sides until done.
