- 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