Step-by-Step Guide to Prepare Any-night-of-the-week Potato Donut - Free Download

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Before you jump to Potato Donut recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.

Enjoying healthy foods makes all the difference in the way you feel. Increasing our daily allowance of sensible foods while decreasing the intake of unhealthy kinds plays a role in a more wholesome feeling. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. Sometimes it's tough to find wholesome foods for treats between meals. Finding snacks that really help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a handful of healthy snacks which you can use when you need a fast pick me up.

If you're looking for a fast snack, you can't go completely wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will keep you until it's time for lunch break. When you have to have a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than processed grains present in white bread.

A large selection of instant health snacks is easily obtainable. When you make the determination to be healthy, it's uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to potato donut recipe. To cook potato donut you need 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Potato Donut:

1. Prepare 2,5 teaspoons of instant yeast (I use fermipan or mauripan).
2. You need 125 ml of lukewarm milk.
3. Get 80 gr of caster sugar.
4. Take 1 of egg.
5. Take 500 gr of strong white flour (I use "cakra kembar" or komachi).
6. You need 1,5 teaspoons of salt.
7. Take 350 gr of steamed potatoes, mashed.
8. Get 50 gr of unsalted butter, room temperature.

Instructions to make Potato Donut:

1. In a large bowl, whisk together instant yeast, sugar & milk. Whisk until sugar dissolved & let the mixture sit for 5-8 minutes. It supposed to grow much bubbles as the sign that the yeast is active..
2. Crack the egg & add it into the yeast mixture. Then sift together the flour & salt into the bowl. Dump in the mashed potatoes & butter. Stir everything with a wooden spoon until well incorporated. (I use hand covered in plastic gloves to make sure there is no lumps)..
3. Sit the dough for 5 minutes. (I use this spare time to wash all small containers I used). After that knead vigorously for 20 minutes, the dough should be elastic by now..
4. Round the dough & spray some oil all over it's surface. Put it back in the bowl & cover with some cling wrap to proof until double in size, around an hour. (At this step, I divide the dough into 4 parts then spray with some oil, put them each in a freezer safe clip bag and store in my freezer. The dough can be stored for 2 months)..
5. Put the dough on a floured surface & punch it to release the air. Divide the dough into balls weighing around 25-50 grams. Put them on a floured tray & let then sit for 10 minutes..
6. Preheat the deep frier (I use traditional pan) & just before frying, use your finger to create a hole on the dough. Fry in a low heat & flip once after the bottom gets brown..

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