Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Old Fashioned Homemade Yeast Potato Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 14 reviews

  • Author: Molly
  • Total Time: 3 hours
  • Yield: 24 doughnuts

Description

This classic homemade Indonesian Potato Doughnuts recipe yields incredibly soft, fluffy, and delicious doughnuts made with mashed potatoes for added tenderness and flavor. These yeast-risen doughnuts are easy to prepare and deep-fried to golden perfection, resulting in a delightful treat perfect for breakfast, dessert, or snacks.

Ingredients

Dough Ingredients

  • 2 cups (250 gr) bread flour
  • 2 cups (250 gr) all-purpose flour
  • 2 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 1/2 cup (100 gr) granulated sugar
  • 4 egg yolks
  • 7 oz (200 gr) warm mashed potatoes (from 2 medium potatoes)
  • 3/4 cups (180 gr) warm milk
  • 1/3 cup (75 gr) margarine or butter

For Frying

  • Oil, for frying

Instructions

  1. Prepare the Dough: In a large bowl, combine all ingredients: bread flour, all-purpose flour, instant yeast, salt, granulated sugar, egg yolks, warm mashed potatoes, warm milk, and margarine or butter. Stir with a wooden spoon until a rough dough forms.
  2. Knead the Dough: Knead the dough by hand for 10-12 minutes or use a stand mixer with a dough hook for 8-10 minutes until the dough becomes smooth and elastic. Shape the dough into a ball.
  3. First Rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it doubles in size, about 60-90 minutes.
  4. Shape the Doughnuts: Punch down the risen dough to release gas. Turn it out onto a lightly floured surface and knead briefly. Using a kitchen scale, divide the dough into 24 equal pieces, approximately 50 grams each. Roll each piece into a smooth ball.
  5. Create Doughnut Holes: Using your thumb, make a hole in the center of each dough ball, then gently stretch the hole with your fingers to about two fingers wide to form the doughnut shape.
  6. Second Rise: Arrange the shaped doughnuts on a tray, cover them with a clean kitchen towel, and allow them to rise and puff up for 20-30 minutes in a warm place.
  7. Heat the Oil: Preheat the oil in a deep fryer or deep pan to 375°F (190°C). Ensure the oil is hot enough for frying but not smoking.
  8. Fry the Doughnuts: Carefully lower the doughnuts into the hot oil in batches. Insert a chopstick through the hole of each doughnut and gently spin them occasionally while frying to prevent the holes from closing. Fry for 1-2 minutes on each side until golden brown, flipping once.
  9. Drain and Cool: Remove the fried doughnuts and place them on a paper towel-lined baking sheet to drain excess oil. Let them cool slightly before serving.
  10. Serving Suggestions: Enjoy the doughnuts as is or glaze, sugar-coat, or add your favorite toppings for extra flavor.

Notes

  • Use warm mashed potatoes to help the dough stay soft and moist.
  • Maintaining the oil temperature at 375°F (190°C) is important to avoid greasy doughnuts.
  • Use a chopstick to keep the doughnut hole open while frying, preventing it from closing up.
  • Ensure doughnuts have fully risen before frying for the best texture and fluffiness.
  • These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Indonesian

Find it online: https://recipeglimpse.com/old-fashioned-homemade-yeast-potato-doughnuts-recipe/