The original potato donut recipe is from the book that my friend brought me from her trip to Italy.
Of course I converted it into a sourdough version. And oh my… these potato doughnuts came out so delicious! They are the most fluffy, light and they just melt in your mouth.
- 250 g boiled and mashed potatoes
- 100 g milk
- 100g sourdough starter
- 500 g all-purpose flour, plus more for dusting
- 2 large eggs
- 50 g sugar
- 75 g unsalted butter at room temperature
- 2 g active dry yeast(optional)
- 10g salt
- Vegetable oil, for frying
Vanilla Donut Glaze
- 170g powdered sugar
- 30g melted butter
- 1 ½ teaspoons vanilla extract
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
- Learn how to make starter from scratch here).
- 7 am boil the potato, until soft, let cool off. Mash it before using in the dough.
- 8 am mix starter, milk, eggs, flour, sugar, yeast, mashed potatoes(let it autolyse for 30minutes).
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt and mix for a couple more minutes. The dough should form a ball.
- Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (20-40g).
- 9 am cover and let it proof for 3- 4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 12 pm transfer the dough to the fridge for cold fermentation for 8-10 hours.
- 10 pm remove the dough from the fridge.
- Roll the cold dough on the floured surface about 1/2 -1 inch thick.
- Cut the donuts with donut mold or just a regular glass.
- Transfer each donut to a parchment paper.
- Cover the doughnuts, let them proof overnight on the countertop. Temperature should be 72-73F.
- Next morning they should increase in size and become puffy.
Note : if it’s hot in your kitchen, better to put doughnuts in the fridge overnight, and make them proof next morning for 2-3 hours at 78-82F until they will become puffy and light.
- If the doughnuts were proofing at room temperature, then they should be ready to be deep fried.
- Preheat the oil for about 30 minutes, and fry the doughnuts for 1-2 minutes on each side until golden brown.
- Prepare the glaze, by mixing all ingredirnts until smooth.
- Then dip doughnuts into the glaze and enjoy.
Note : if doughnuts were slowly proofing in the fridge, bring them back to the room temperature, let them proof for 2-3 hours, then deep fry them.