Soft doughnuts
Last Updated on
ingredients
200 ml lukewarm milk 20 g fresh yeast 500 g plain flour 1 pk egg 160 g boiled potatoes in skin 1 tbsp granulated sugar 2 tbsp butter 1 pk sour cream 50 ml rum 1 pinch salt
progress
These doughnuts are soft and will keep soft even the next day 1. Boil the potatoes in their skins and leave to cool. Make a sourdough starter with lukewarm milk, yeast and a little sugar. Meanwhile, put the flour, grated boiled potatoes, melted butter, egg, cream, a pinch of salt, rum and finally the sourdough starter in a bowl. Work the dough by hand or leave it to the food processor 🙂 2. Cover the bowl with the dough with a tea towel and leave to rise for 30 minutes in a warm place. Then divide the dough in two and make a large peel on a board, cutting off equal sized pieces from each. The dough is then made into balls. 3. Cover the doughnuts with a tea towel and leave to rest for about 30 minutes. Use your finger to make a well in each risen doughnut. Heat the oil in a saucepan and place the doughnuts, hole-side down first. Fry until golden brown. Serve with homemade jam.
