Super Soft Potato Doughnuts...........

          Finally,  I  found a doughnut recipe that's supersoft and best of all, the doughnuts stayed soft even after 24 hours!!!! My kids and I could'nt stop eating them! I've made them twice within a week...hehe...

          I saw this recipe at  Yatie's blog, Sinar Kehidupanku. Apparently, many bloggers have tried this recipe which was originally posted by an Indonesian lady, Madam Fatmah Bahalwan, in her website NCC Indonesia. Thank you Madam Fatmah for sharing this recipe. The pictures you see here are the ones I made today. I mixed the dough about 7 in the morning and left it (in a bowl, covered) in the fridge to prove and left the house to run some errands. When I returned in the afternoon, I took the dough out and left it in room temperature for about 30 minutes. Then I continued with dividing, shaping and frying the doughnuts. So if you or your family love doughnuts, you must try this recipe.

Ingredients:

500g...................... ...high protein flour

50g............................milk powder

11g (1 sachet)........ ...instant yeast

100g .........................sugar

200g .........................potato

100ml .......................cold water

4 ...............................egg yolk

75g ...........................butter

1/2 tsp ......................salt

Method:

1. Steam or microwave the potato. Leave to cool slightly. Remove the skin and blend with the cold water until it becomes a smooth puree. Then I left it in the fridge to cool.
2. Combine flour, milk powder, yeast and sugar in a mixing bowl. Add the blended potato and egg yolk and mix using  the dough hook for about 2 minutes. ( The mixture looked very dry at first, so don't add anymore water!)
3. Add in butter and continue mixing for about 2 minutes. Finally, add in salt and mix for another 3 minutes until the dough is smooth.
4. Remove the dough from the bowl and shape it into a ball and place it in a clean bowl. Leave it to prove for about 45 minutes.
5. Divide the dough into small portions of about 40g each and mould them into smooth balls. Leave them to rest for 10 minutes. Then shape them into ring doughnuts.
6. Leave to prove for 35 minutes.
7. Deep fry in medium hot oil till goden brown.
8. Coat the doughnuts with fine sugar. (I coated mine with cinnamon sugar and chocolate ganache with colourful sprinkle.)