Spudnuts, Potato Flour Donuts from Germany
The texture of the original German-style donuts using potato flour is slightly chewy with a
crunchy sensation of poppy seeds. For lovers of donuts, of course obliged to
try this German-style cake known as Spudnuts. Seen from the looks alone
makes anyone wants to try it, especially with the taste.
Ingredients:
- 2 tsp instant yeast
- 70 ml of cold water
- 2 tablespoons vegetable oil
- 3 tablespoons granulated sugar
- 1 egg
- ¼ teaspoon salt
- 350 high protein flour
- 1 tablespoon poppy seeds
- Vegetable oil, for frying
- 100 ml of liquid milk
- 70 g potatoes, peeled, steamed
Layer, mix:
- 250 g of powdered sugar
- 3 tablespoons warm water
- ¼ teaspoon vanilla extract
How to Make:
- Dissolve yeast in water. Enter into the mashed potatoes.
- Add the oil, sugar, eggs, and salt. Whisk using a mixer until well blended. Turn off the mixer.
- Stir in the flour and poppy seeds and stir well. Knead until smooth. Round shape, cover with a damp cloth. Fermented until the dough doubled (± 60 minutes). Boxing dough to deflate.
- Roller dough to 1 cm thick. Cut using a mold donut (donut cutter). Repeat the same steps for the rest of the dough. Cover with a damp cloth. Fermented until the dough doubled (± 30 minutes).
- Fry in hot oil until golden and many golden and cooked through. Remove and drain.
- When not hot, dip the donuts into the coating material until blended. Set on a cooling rack. Repeat the same steps for the rest of the donut. Serve.
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