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Ingredients

  • Yields 8-10 pieces

  • 500 g bread high protein flour

  • 100 g sugar

  • 11 g instant yeast

  • 4 egg yolks

  • 200 g potato (boiled or steamed, then mashed)

  • 100 ml warm water

  • 75 g unsalted butter (melted & cooled)

  • 1/4 tsp salt

  • icing sugar (for dusting)

  • 8 cups of oil (for deep frying)
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Recipe Courtesy of
Yuda Bustara

Potato Donut (Potato Kentang)

You can find Potato donuts sold on the street, we had it for breakfast or snacks, commonly dusted with icing sugar
Halal
Halal
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 60 min
  • 20 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Easy
  • 3 steps
  • 10 Ingredients
  • 60 min
  • 20 min
  • 15 min

Instructions

  1. Potato donut mixture

    • Mix flour, sugar and yeast. Stir the dry mixture until well mix

    • Add the egg yolks and mashed potatoes. 

    • Add warm water little by little while kneading until the mixture becomes smooth.

    • Add melted butter and salt while kneading until the dough becomes elastic and smooth. 

    • Mould dough into a ball shape and put into an oil coated bowl bigger in size than the dough. Use a moist towel/napkin to cover (so that the dough does not become dry).

    • Rest the dough for about 20-30 mins in room temperature.

    Potato donut mixture

  2. Cut into donut shape

    • Sprinkle flour on board, remove dough and deflate it using a rolling pin.

    • Use a donut cutter to cut into donut shape.

    • After it has been formed, leave it for about 20-30 minutes to proof again in room temperature.

    Cut into donut shape

  3. Fry potato donuts

    • Fry potato donuts in oil using med heat until they turn golden brown.

    • Remove donuts and drain.

    • Allow donuts to cool down.

    Fry potato donuts

Plate and Serve!

Dust potato donut with icing sugar. Serve

Plate and Serve!
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Ingredients
  • Yields 8-10 pieces

  • 500 g bread high protein flour

  • 100 g sugar

  • 11 g instant yeast

  • 4 egg yolks

  • 200 g potato (boiled or steamed, then mashed)

  • 100 ml warm water

  • 75 g unsalted butter (melted & cooled)

  • 1/4 tsp salt

  • icing sugar (for dusting)

  • 8 cups of oil (for deep frying)

Nutrition
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