Savoury potato donuts are a dish that I discovered some time ago in a restaurant. They were served there as an addition to roasted meat with a sauce. I must admit that it was the first time I encountered savoury donuts as an addition to a meat dish but I really liked it. Of course, I couldn’t help but try to recreate these donuts at home. Since then, I have fried potato donuts several times and served them both as an addition to meat and as an addition to spreads, because it turned out that they work great as such an addition too. I serve potato donuts with stew, pork shoulder in sauce, with salmon spread and also with vegetable paste.
These potato donuts are a kind of mini donut or medium size donut. I start preparing them by boiling the potatoes in their skin, grating them and kneading the yeast dough. In addition to potatoes, I also add wheat flour, egg, lard, yeast, vinegar, milk, salt and sugar to the dough. I knead the dough for a while and leave it to rise. Next, I divide it into smaller pieces, form them into balls, let them rise for a while, and then fry them in deep oil. I serve the donuts shortly after frying or at a later time. If I serve them the next day, I warm them up in the microwave for a few seconds before serving. I encourage you to try the recipe for potato donuts and enjoy.
Ingredients for potato donuts.
- 350 g all-purpose flour + extra for dusting
- 25 g fresh yeast
- 300 g cooked potatoes
- 1 teaspoon of salt
- 1 teaspoon of crystal sugar
- 30 g lard
- 1 egg “M”
- 140 ml lukewarm milk
- 1 teaspoon of vinegar
- oil for frying
How to make potato donuts.
Grate the boiled and cooled down potatoes using the small holes of a grater. Pour lukewarm milk into a bowl, add fresh yeast and mix. Set it aside for 5 minutes. Pour the flour sifted through a sieve into a bowl, add grated potatoes, salt, sugar, egg, vinegar, yeast dissolved in milk and soft lard. Knead the dough for 7-8 minutes, then cover it with a cloth and leave it in a warm place for 1.5 hours to rise. After that time, place the dough on the kitchen counter, sprinkle it with flour, and slightly degas it. Divide the dough into pieces weighing 30 g each, form them into balls and place them on a counter sprinkled with flour. The dough is slightly sticky, so when forming the donuts, flour not only the countertop but also your hands. Set the dough balls aside for 8-10 minutes to rise slightly.
Pour oil into a wide, relatively deep pot and heat it up. Place the risen donuts in the hot oil and fry over a medium heat until golden on both sides, so for about 4 minutes. Place the donuts on a plate lined with a paper towel.
Good to know when making potato donuts.
I cook potatoes in their peel. It takes me 25 minutes to cook medium-sized pieces. I cool the boiled potatoes, peel them, and grate them when they are cold. The weight of the potatoes in the list of ingredients is of peeled and grated potatoes.
I fried the donuts in a pot with a diameter of 25 centimetres. I used 1.6 litres of oil for frying.
The given amounts of ingredients will yield approximately 28 donuts.
After forming the donuts, I pour oil into the pot and heat it up. My donuts are rising at this time, i.e. from the moment I pour the oil into the pot and heat it up. Donuts cannot rise on the counter for too long because they will start to stick to it, because the dough they are made of is quite sticky.
Do you like dishes with potatoes? if so, try our recipe for Potato gnocchi with sage and butter.