Thursday, June 9, 2011

Donat Kentang/ Potato Donut


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm buttermilk (110° to 115°)
  • 1-1/2 cups warm mashed potatoes (without added milk and butter)
  • 3 eggs
  • 1/3 cup butter, melted
  • 3 cups sugar, divided
  • 4 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • Oil for deep-fat frying


  • In a large bowl, dissolve yeast in warm buttermilk. Add the potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt,  and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
  • Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar ; roll doughnuts in sugar 0r dip in melted chocolate . Yield: about 2 dozen.


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