Super soft donuts with potato flakes.
Simple, fast, super soft.
These donuts are very easy and quick to prepare thanks to the mashed potato flakes that replace boiled potatoes, making them super soft, fragrant, and delicious.
Perfect for young and old alike, their soft goodness will be a success every time.
Also try:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 cups Manitoba flour
- 1 packet potato flakes (75 g potato puree mix)
- 3.5 tbsp butter (at room temperature)
- 1/4 cup sugar
- 3 eggs
- 1 cup milk
- zest of 1 untreated lemon, grated
- 0.5 oz fresh baker's yeast
- 1 tsp vanilla extract
- 1 pinch salt
- as needed peanut oil
- as needed granulated sugar
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Casserole
- 1 Wooden Spoon
- 1 Kettle
- 1 Donut Cutter
- 1 Pastry Board
- 1 Rolling Pin
Steps
First, warm up the milk, it should not boil, just be warm.
Place the potato flakes in a large bowl, add the warm milk and stir with a wooden spoon until it becomes creamy, let it cool down.
Then add the eggs, vanilla, butter, the grated lemon zest, sugar, crumbled fresh yeast, and flour, start mixing with the wooden spoon (you can also use a stand mixer with the K hook), also add the salt and mix again.
Transfer the dough onto a floured pastry board and knead for about ten minutes until it becomes smooth and homogeneous, non-sticky to the touch, and when cut in the center, you will see bubbles.
Let it rise in a large bowl covered with plastic wrap until it doubles in size, in winter it takes over three hours.
Cover the table with clean, lightly floured towels.
When the dough has doubled, divide it into 4 parts, it’s easier to roll out to form the doughnuts.
On a lightly floured pastry board, roll out one piece of dough at a time to a thickness of 0.4 inches, use a donut cutter to make the shapes, alternatively, you can use a mug and a shot glass to make the hole in the center.
Place the doughnuts one by one on the towel.
Continue until you have used all the dough, do not make the doughnuts too thick as they will rise a lot (0.4 inches is the right thickness), place them all on the towel keeping them spaced apart.
Let them rise for at least 2 hours (depending on the temperature) until they are nicely puffy.
After the rising time, heat up a generous amount of oil in a wide saucepan or deep pan.
When the oil is hot (340°F), fry the donuts (placing them gently in the oil so they don’t deflate) a few at a time over medium-low heat, turning them often until they are golden brown.
As they are cooked, let them drain for a few seconds on kitchen paper and when still warm, roll the donuts in granulated sugar.
Warm the milk on the stove (with Bimby it would heat the bowl too much), it should not boil, just be warm.
Put the potato flakes in the Bimby bowl, add the warm milk 30 sec/Speed 2, let it cool down.
Then add the eggs, vanilla, butter, the grated lemon zest, sugar, crumbled fresh yeast, and flour, start kneading for 3 minutesKnead then also add the salt for 2 min.Knead.
Transfer the dough onto a floured pastry board and knead for about ten minutes until it becomes smooth and homogeneous, non-sticky to the touch, and when cut in the center, you will see bubbles.
Let it rise in a large bowl covered with plastic wrap until it doubles in size, in winter it takes over three hours.
The super soft donuts with potato flakes are ready to be enjoyed… Happy baking!
Also try the simpler bar version without potatoes, milk, and eggs, find the recipe CLICKING HERE.
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