Why make doughnuts at home when there are so many good versions to buy? Because you can tinker with the formula to give them unique tastes and textures. Take these doughnuts, for example, which are made with sturdy bread flour and potato flakes, and are flavored with grated lemon zest and vanilla-bean seeds. Frying is admittedly an effort, but worth it for the piping-hot treats that you will end up with. Be sure to return the oil to the proper temperature between batches.
- 250 grams strong flour
- 250 grams all purpose flour
- 75 grams potato flakes
- 85 grams butter (softened)
- 85 grams sugar
- 3 large eggs
- 200 grams milk
- 12 grams yeast (brewer’s)
- 5 grams salt
- lemon peel
- vanilla seeds (or 2 tsp. vanilla extract)
- vegetable oil (for frying)
- sugar (for the coating)
- Dissolve the yeast in the warm milk and place it in the mixer bowl with the potato flakes; mix well. Add the eggs, one at a time, the salt, sugar, butter, grated lemon peel, vanilla seeds, and the two flours mixed together. Knead the ingredients for approximately 10 minutes (it is also possible to knead by hand).
- Place the dough in a bowl, cover the bowl with plastic wrap and let it rise until it has tripled in size, for approximately 3 hours.
- Roll out the dough to a thickness of 1 centimeter, without overworking it, use a cookie cutter or a glass, to cut out the disks and the doughnut holes for the doughnuts.
- Let the doughnuts rise for an additional 30 to 40 minutes, then fry them in hot oil.
- Drain the doughnuts on paper towels to absorb the excess oil and then coat them with granulated sugar.
PER SERVING *
|Calories920Calories from Fat260|
|% DAILY VALUE*|
|Calories from Fat260|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.