Potato doughnuts with jam and nut crumbs

Last Updated on November 14, 2024

Doughnuts made with potato dough, served warm, topped with jam and melted butter, sprinkled with nut crumbs and sugar.

Ingredients:

600 g of potatoes 225 g 1 pk whole egg 1 pk Egg yolk 1.5 tbsp egg yolk teaspoon salt mildly salted water Other: 8 tablespoons butter + 1 tablespoon for breadcrumbs 6 tablespoons of salt + water to thin 6 tablespoons of breadcrumbs 1 handful of walnuts

Procedure:

1. Peel the potatoes, cut them and boil them in slightly salted water until tender, let them cool down
2. Press the potatoes into a cylinder, make a well in the middle, put the egg and egg yolk, salt, vinegar and gradually add the flour, first with a paring knife and then with your hands to make a flexible non-sticky dough (work quickly, the dough thins!)
3. Divide the dough into several parts and roll out each part into a snake, then cut it into smaller pieces and make doughnuts, throw them into boiling salted water and cook for about 2 minutes
3. Fry the breadcrumbs in a tablespoon of butter until golden brown and add the ground nuts
4. In a saucepan, heat the roux, which you dilute with water to the consistency of a sauce
5. Heat the butter for the doughnuts
6. Pour the pudding over the doughnuts on the plates, sprinkle with the nut crumbs, dust with sugar and pour the hot butter over them.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová