11:30 am on 13 February 2012


  • 30gm sugar
  • 90 gm butter
  • 3 egg yolks
  • 1 cap vanilla essence
  • 100gm cooked and mashed potato
  • 400gm white standard flour
  • 5 gm salt
  • 150gm water
  • 600 gm old dough starter


Mix all ingredients together and knead by hand until smooth 5-10 minutes.  It will be sticky so the occasional brush of olive oil on your hands will help.

Leave the dough in a bowl and cover, allow to double in size, around 2 hours.

Divide into 100gm and roll into a ball, place on tray baking paper that has been brushed lightly with oil, cover with glad wrap and leave in the fridge for 8-10 hours.

When ready to cook, heat canola oil to 190°C. Take doughnuts out of the fridge and allow to warm slightly, 10-15 minutes. When oil is ready fry doughnuts in small batches, either totally submerged or turn over around half way through. Should take around 5-6 minutes in total.

Drain on kitchen paper when cooked. Roll in caster sugar with a pinch of cinnamon.

John Hawkesby’s wine recommendation

Church Road Rose 2011

From Nine To Noon

Find a Recipe

or browse by title