Gourmandine Potato Doughnuts
-
20 -
12 -
Easy
Just when you thought potatoes couldn’t get any better, we make them into doughnuts. Use your Gourmandine mash to create delicious, premium doughnuts. Super soft, sweet and fluffy – dessert is served.
Ingredients
Method
STEP 1
Preheat deep fryer to 180C.
STEP 2
Place potato, flour, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment and mix thoroughly.
STEP 3
Whisk together oil, sugar, eggs and yoghurt in a small bowl.
STEP 4
Mixing on low speed, gradually add the wet ingredients and mix to form a dough.
STEP 5
Turn out the dough onto a floured bench and knead briefly to form a smooth dough.
STEP 6
Roll the dough to a 3cm thickness with a rolling pin.
STEP 7
Use a 7cm and a 3cm cutter to cut doughnuts.
STEP 8
Cook the doughnuts in batches in a deep fryer, including the doughnut holes, until golden.
STEP 9
Meanwhile, mix together the caster sugar and fennel seed.
STEP 10
Drain doughnuts on paper towel, then toss through fennel sugar.
Reviews
There are no reviews yet. Be the first one to write one.
Food is for sharing
If you share our passion for great food, sign up for regular recipe ideas to enjoy with your family.
20 
12 
Easy