Tired of boiled, mint, fried or baked potatoes? Then we go to you! Cooking donuts... from potatoes!
Ingredients:
0.5 kg potatoes (4 large potatoes)
200 ml milk
flour - how much dough will take
25-30 gr. butter or margarine
2 eggs
0.5 tsp ll. salt
25 gr. fresh yeast or 1 sachet dry
vegetable oil for frying
Preparation:
1. Wash, peel and cut the potatoes into small cubes. Boil the potatoes in salted water until tender. Drain the broth from the potatoes and, while still hot, add 150 ml of milk and butter to it. Mash the potatoes into a liquid puree.
2. Dissolve yeast in 50 ml of warm milk and add a pinch of sugar.
3. Beat eggs one by one to the warm potato mass, add salt, diluted yeast and begin to mix flour in portions.
4. Knead the dough with your hands. It is important to keep it a little sticky and not "hammer" the dough with flour.
Important! The dough should remain soft. If it starts to stick to your hands or table, you can “dust” your hands and work surface with flour a little.
5. Without letting the dough come up, it is necessary to roll out a layer 1-1.5 cm thick immediately after kneading, otherwise it will "float" and nothing will come of it.
6. Cut small circles out of the dough with a glass. Now you can leave the blanks to come up for 30 minutes. Not more!
Otherwise, finished donuts will be empty inside after frying. You can stuff them with melted cheese or whatever you want, though.
7. Pour a lot of vegetable oil into a saucepan or deep dish. Approximately 4 cm tall.
Warm up the oil properly. Check the readiness of the oil with a wooden stick or toothpick - when bubbles form around it, the oil is ready.
8. Put the dough blanks into deep fat, 2-3 pieces each. Fry on both sides until golden brown.
Use a slotted spoon to catch the donuts and place on a paper towel to absorb the excess oil.
Serve potato donuts with garlic butter.
How to cook garlic oil:
Pass 4 cloves of garlic through a press, season with a pinch of salt.
Add 1 tbsp. l. water and pour in 2 tbsp. l. vegetable oil. Grind everything with a fork and leave for 3-5 minutes.
Brush the donuts with garlic oil and enjoy.
The donuts come out great! And how good they are at the fault! And no one will believe that they are made from potatoes. Since there is no trace of the taste of potato, of course. Such beauty turns out!
I wish you all health and patience! Everything will be fine!
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Thanks for reading to the end!