Breville BDF500 brochure Cinnamon sugared potato donuts

Recipes

Cinnamon sugared potato donuts

Makes 14

INGREDIENTS

1 tablespoon dried yeast

1 cup warm milk

¼cup caster sugar, plus extra ½ teaspoon ½ cup cool mashed potato

2 cups plain flour Pinch salt

2 tablespoons vegetable oil ½ cup caster sugar

1 tablespoon ground cinnamon

METHOD

1.Combine yeast, milk and

½ teaspoon of sugar into a large bowl. Set aside for 5 minutes or until bubbles appear on the surface.

2.Place remaining sugar, mashed potato, flour and oil into a large mixing bowl and pour in yeast mixture.

3.Using a butter knife, cut mixture until it forms a sticky dough. Turn out onto a lightly floured surface and knead for

5 minutes or until smooth. Place into an oiled bowl, cover and stand in a warm place for 30 minutes or until doubled in size.

4.Punch risen dough and tip back onto a floured surface, knead again for

5 minutes so that the dough is smooth and very elastic.

5.Roll out dough to approximately 1 ½cm thick. Use a 9cm round cutter to cut out circles. Use a 3cm round cutter to cut holes from the centre of the rounds to make rings. Place rings onto a baking tray lined with non-stick paper. Knead remaining dough and repeat with cutters until dough has been used up. Set aside for 10-15 minutes or until risen.

6.Fill deep fryer with 4 litres of oil. Set deep fryer to DONUTS/FRESH setting.

7.Place basket into lowered position and carefully drop 3 rings into oil, cook turning over half way, or until golden. Remove basket and turn out onto paper towel.

Dust warm donuts with combined sugar and cinnamon and serve hot or cold.

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