This is a very special recipe that Mak makes at home. I think few years back, Mak Su taught her the secret ingredient to make your donut taste yumms, that is, ubi kentang. I've never tried this but Mak has successfully passed this recipe down to Milia.
And so we spent time lepakking and cooking in Temerloh this weekend. Boy it was fun! Milia impressed us with this donut and soto!
We can make these babies ahead of time and keep them frrozen. The method is to fry the donuts for a very short time (just a couple flips and they are good to go into the freezer). Very handy when you have people coming over to your house at short notice :p
These is good to eat with just the classic sugar coating. But this donut recipe can also be the basic donut to whatever coating you want to opt for; ganache, sugar-glaze, etc.
Selamat mencuba~~!
Ingredients (yields about 40 - depending on thickness of dough) :
- 4 cup AP flour
- 6g @ 0.5 small packet Instant Yeast
- 2 medium-sized potatoes
- 1 whole egg
- 3 tbsp butter
- 2 tbsp powdered milk
- 1 tbsp coarse sugar
- A little coarse sugar + powdered sugar
- Boil potatoes until soft.
- Peel potatoes and mash @ blend in food processor. Put aside.
- Stir in sugar into the egg.
- Put AP flour into mixing bowl.
- Combine yeast, butter, powdered milk, egg and potatoes into AP flour.
- Knead until it becomes well-formed dough.
- Let the dough sit for 10 mins.
- Roll out dough to 1cm thickness
- Cut with a floured doughnut cutter.
- Let doughnuts sit out to rise again until double.
- Cover loosely with a damp cloth.
- Fry doughnuts on each side until just brown (we do not want golden brown).
- Coat donuts with ground sugar.
