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Potato Donuts Recipe of 11-01-2017 [Updated on 31-07-2018]
Potato buns are a tasty idea for one delicious appetizer or a second dish different from the usual. I had seen the recipe here and at the first opportunity I pulled it from the hat and decided to try it.
If you have potatoes but are looking for a different way to bring these to the table salty donuts they are the perfect recipe, you can enrich them with what you prefer, also make a vegetarian version with mushrooms or leave them simple by increasing the amount of cheese in the dough. I found them very tasty, try them too and let me know;)
How to make potato donuts
Boil the potatoes in a pot with plenty of water. Then peel them and mash them in a potato masher.
Transfer the puree obtained to a bowl then add a yolk, parmesan, chopped parsley, salt and pepper and mix.
Now add the diced cooked ham and start mixing again.
Divide the potato mixture into balls of about 80 grams each and bread them by passing them on a plate with the breadcrumbs and Parmesan.
Make a hole in the center of each ball and transfer them to a baking tray lined with parchment paper.
Cover with a drizzle of oil and cook at 180 ° C for 20 minutes.
Let it cool down and then serve your potato donuts.
The recipes of the Chef's Test and It's always noon
For the mashed potatoes, peel and cut the potatoes into cubes. Boil them in salted water and once cooked, drain and pass them through a potato masher to obtain a puree.
In a planetary mixer, add the flour with 250 g of mashed potatoes, the baking powder, the vanilla, the grated citrus fruits and start the dough by adding the milk and eggs in two stages.
Add the sugar and finally the chopped butter with the salt. Knead well making the dough gain strength, which must be smooth and dry.
Let it rest covered with a food-grade plastic film for about an hour at room temperature. Form the donuts by rolling out small loaves of dough.
Let rise on floured trays until doubled in volume and fry in boiling oil at 180 & # 176C, until golden brown.
Place the donuts on absorbent paper and when they are still warm cover them with a mixture of sugar and cinnamon. Arrange the donuts on a tray and serve.
Video of the recipe Sweet potato donuts
If you want to see the video of the Sal De Riso sweet potato donuts recipe proposed in the new edition of the cooking show La Prova del cuoco aired on RaiUno, below you will find the link for viewing.
Recipes all & # 8217italiana | Potato donuts recipe Anna Moroni
One of the historical faces of the cooking show La Prova del cuoco returns to cook on TV, that is our friend Anna Moroni who, in the replica of the 31st December episode of the Rete 4 cooking program entitled Ricette all & # 8217Italiana conducted by Davide Mengacci , after having proposed the Barley soup recipe, he proposed us a very good and appetizing recipe called Potato donuts.
Photo taken from the Italian cooking program Ricette all & # 8217 broadcast on Rete 4
Here then in detail the ingredients and the preparation of this appetizing dish entitled Ciambelle di potatoes proposed for us by Anna Moroni during the cooking program entitled Ricette all & # 8217italiana broadcast on Rete 4!
Recipe duration Potato donuts: 100 min + leavening
- 500 g 00 flour,
- 75 g sugar,
- 75 g butter,
- 2 potatoes,
- 2 eggs,
- Lemon peel,
- 1 small glass of liqueur,
- 1 vanillin sachet,
- 25 g brewer's yeast,
- 1 glass of milk,
- fry oil
Procedure of the recipe Potato donuts from Ricette all & # 8217italiana
Dip the potatoes in cold salted water and boil them. Wait until they are cooked (about 40 minutes), then drain, peel and mash them. Let them cool. In a bowl, beat the eggs and add the yeast dissolved in the milk.
Add the sugar, salt and vanilla. Mix well, then add the soft butter into small pieces, the mashed potatoes, the liqueur and the grated lemon zest.
Work quickly, then add all the flour and knead with your hands until you get a homogeneous mixture (the butter must distribute itself perfectly). Let the covered dough rise, up to triple the initial volume.
Form some sausages a few cm long and close each sausage into a donut. Immerse the latter in hot (170-180 °) and deep oil. When they are evenly browned, drain them on absorbent paper and pass them in the sugar while still hot.
Video of Anna Moroni's Potato Donuts recipe
Below you will find the link to see all the steps used by Anna Moroni to make the recipe Potato donuts from her cooking program Ricette all & # 8217italiana broadcast on Rete 4
If you liked the recipe & # 8220 Potato donuts & # 8221 from the Ricette all & # 8217italiana TV program and you cooked it too, leave your comment and give it your vote, we will be happy to report your opinions.
On a gray and rainy day like this, you want to go to the kitchen to prepare something sweet, hot, fried, that can brighten your day. "Potato donuts" is the recipe you need. A family recipe, from my grandmother "Lella" who always prepared them for every important occasion. For my children's birthdays I remember it came with a tray full of donuts, covered with a tea towel to keep them warm. A vanilla scent wafted around the house and in minutes the donuts were done. Now it is I who prepare them for my loved ones, and each time it is like going back in time, in the flavors and aromas of childhood.
But now we come to the ingredients for 12 donuts:
-150 g of flour 00
-150 g of Manitoba flour
-300 g of boiled potatoes
-70 g of sugar
-70 g of butter
-50 ml of milk
- a stick of brewer's yeast
- organic lemon peel
1. First boil the potatoes in their skins.
2. In the stand mixer or by hand, prepare the dough with the flour, sugar, grated lemon peel, vanilla and boiled potatoes and pass through a potato masher add the yeast dissolved in warm milk.
3. Mix the ingredients and add the egg
4. Finally add the soft butter and continue to knead until you get a smooth and elastic dough.
5. Let it rise for about 1 hour until the dough doubles its volume.
6.Then take the dough and roll it out on a floured work surface.
7. With two circular pastry cutters (I used a cup and the cap of a bottle) make the donuts that you will put on a floured tray and leave to rise for about 2 hours.
8. As soon as they have risen, fry them in a pan with plenty of hot oil on one side and then on the other.
9. Once cooked, drain on a sheet of absorbent paper and then pass the hot donuts in the granulated sugar.
These donuts should be served hot to better appreciate their goodness.
Make a lot of them because they will disappear in the blink of an eye. Bon appetit and the next recipe.
Baked potato donuts
BAKED DONUTS WITH POTATOES
Baked potato donuts, characterized precisely by the presence of potatoes in the dough, which gives a greater softness. Let's see together the recipe to prepare the potato donuts cooked in the oven instead of fried and will be even lighter!
400 gr. of flour 00
200 gr. from potatoes weigh already boiled
50 gr. of seed oil
2 large eggs (about 135 gr.)
half a cube of brewer's yeast
2 tablespoons of milk
70 gr. of sugar
peel of lemon grated
powdered sugar for sprinkling
In a saucepan, boil the potatoes in their skins, once ready, turn off and allow to cool. Remove the peel and mash the potatoes, put in a bowl with the flour, seed oil, eggs, sugar, grated lemon peel and the yeast previously dissolved in milk.
Knead very well for at least 5 minutes with the mixer, then put in a bowl and let it rise until doubled.
After the leavening time, roll out the dough on a generously floured surface. The dough must not be very low, but must remain at a height of at least 1 cm. With a pastry cutter, cut out the donuts.
Put the donuts in a baking tray covered with parchment paper. Let it rise again.
Bake in the oven already hot at 180 ° for about 15 minutes, but check often, they will color in an instant!
Sprinkle with powdered sugar and serve.
These are very soft baked potato donuts! If you liked the recipe, do not miss the other collections that you find below the photo, many await you recipes to easily prepare greedy donuts and many recipes with potatoes!
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The recipes of the Chef's Test and It's always noon
If you are interested in the recipe for this delicious dish called "Salted Potato Donuts", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.
- 400 g of flour 00
- 4 potatoes
- & # 189 sachet of instant yeast
- 1 egg
- 30 g of butter
- 1 mozzarella
- 1 thick slice of cooked ham
- peanut oil for frying
Boil the potatoes, mash them with a potato masher and collect the puree in a bowl, let them cool to room temperature. Once cold, add the egg, soft butter, yeast, a pinch of salt and flour, and knead well until you get a dough.
Let it rest for about 10 minutes, then place it on a floured pastry board and spread it out with your hands or with the help of a rolling pin, the thickness must be half a cm.
With a knife cut into fairly long rectangles, and in each rectangle put both the cooked ham and the chopped mozzarella.
Wet the two ends with a kitchen brush and then overlap and close them well by pressing with your fingers, at this point make a sausage and close it on itself forming a donut.
Heat plenty of oil and fry the donuts until they are golden and puffy.
Drain them from the excess oil on kitchen paper, for those who want to avoid fried food, you can cook them in a static oven at 200 & # 176 for about 15/20 minutes with a little extra virgin olive oil.
Put the potatoes in their skins in cold water and bring them to a boil then cook them until they are soft and mash them while they are still hot.
Put in one small bowl lukewarm milk and the crumbled brewer's yeast and dissolve it completely.
Put in a large bowl the two flours, the sugar, the mashed potatoes, the soft butter and the egg and knead quickly then add the yeast dissolved in the milk.
When you get a smooth and homogeneous dough, put it in a bowl covered with a clean cloth and let it rise the dough for about 1 hour.
After the rising time has elapsed deflate the dough with your hands and spread it on a floured work surface then, with the donut shapes or with a glass (the hole in the center you will do with the cap of a plastic bottle) create the donuts and put them to rise on a tray for another 30 minutes.
You do heat abundant peanut oil in a pot with high sides and, when it is hot, fry the donuts for a few minutes then gently turn them on the other side and continue cooking until they are cooked and golden.
Drain the Fried donuts and immediately pass them in granulated sugar so that they stick well to the donuts.
VARIANTS AND ADVICE
You can replace the fresh brewer's yeast with dry brewer's yeast 3 grams will suffice.
You can also sprinkle with powdered sugar.
Don't bake them, listen to me!
If you liked this recipe, maybe you might be interested in it too BAKED DONUTS or the WATER-BASED DONUTS.
Donuts of Sant'Antonio
Also known as "paw". Another mythical recipe from grandmother Amanda, always ready to teach me traditional dishes. And I learn and perform, to enjoy them and to pass them on.
I always like historical recipes, if they belong to the family then we don't talk about them. These paws will be a delight they look crumbly. I mark them in the recipe book :) kiss
In reality they resemble the well-known taralli, but they are actually more crumbly and much tastier. Then the ingredients are those of sweet wine donuts, apart from the sugar, of course, yet the result is so different. A hug.
These donuts are beautiful! If I find anise seeds, I'll try them!
Come on! They can also be mixed with those of fennel: together they are a wonderful mix. Let me know!
Wonderful. I love these donuts. I have tasted some examples, but I never thought of making them. Now that you propose us a recipe that is a guarantee. why not? Very good, as always.
It's just a little long. But the ingredients are always available in the house and there is no chance that the recipe will fail. At most you can break some but. A little bad. You eat the same, right?
How beautiful these donuts are! & quotTake advantage & quot; of your grandmother, make her flavors yours, I try desperately to recreate some of my grandmother's flavors but alas I can't and I often wonder why I haven't collected her recipes and her knowledge in a more systematic way. A hug simo
Grandma Amanda is my daughter's grandmother, therefore my mother-in-law. In spite of what they say about cooking and daughter-in-law, I love spending my time with her, especially cooking. It is a mine of information, it knows how to do practically everything, with the addition of the common sense and practicality that we "citizens" sometimes lack. I therefore treasure each of his recipes. Thanks and a hug :-)))
Simple recipes with just a few ingredients are usually the hardest, but you get every nuance. it's nice to read the origin, the story! and, frankly, they intrigue me, they must be very, very good these donuts :)
silvanausa Hi I'm Silvana and I live in America I'm 100% Sicilian I'm married a long time I have 3 children 2 grandchildren, 2 puppies, 2 cats: I like to cook messing up crochet work at home always designing I can't sit still for a minute, gym, experimenting new recipes healthy organic natural that is everything more View my complete profile