Village Potato Donuts (Donat Kentang Kampung) by @videokuemanis

2h

🥚

50 g

Egg

🍬

38 g

Granulated Sugar

🥛

130 ml

Liquid Milk

🍞

4.5 g

Instant Yeast

🥔

100 g

Boiled Potato

🌾

250 g

Wheat Flour

🥛

14 g

Milk Powder

🧂

1.5 g

Salt

🧈

14 g

Margarine

🍬

60 g

Powdered Sugar

🫗

950 ml

Frying Oil

Preparation Steps

  1. Step 1/13

    Whisk the egg, granulated sugar, milk, and instant yeast in a mixing bowl until combined.

    🥚egg
    🍬granulated sugar
    🥛milk
    🍞instant yeast
    🥣mixing bowl
    🥄whisk

  2. Step 2/13

    Rest the yeast mixture for 15 minutes until lightly foamy.

    🍞instant yeast
    🥣mixing bowl

  3. Step 3/13

    Add the mashed boiled potato, all-purpose wheat flour, milk powder, and salt to the yeast mixture.

    🥔boiled potato
    🌾all-purpose wheat flour
    🥛milk powder
    🧂salt
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/13

    Mix until a rough, partially smooth dough forms.

    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/13

    Knead in the margarine until the dough is smooth and elastic.

    🧈margarine
    🥣mixing bowl

  6. Step 6/13

    Cover the dough and let it rise for 60 minutes, until doubled in size.

    🥣mixing bowl

  7. Step 7/13

    Divide the risen dough into 12 portions of about 50 g each.

    ⚖️kitchen scale
    🥐dough scraper

  8. Step 8/13

    Shape each portion into a ball and place it on baking paper.

    📜baking paper

  9. Step 9/13

    Rest the shaped dough for 20 minutes until puffy.

    📜baking paper

  10. Step 10/13

    Make a hole in the center of each dough ball to form donut rings.

  11. Step 11/13

    Heat the vegetable oil over medium heat until ready for frying.

    🫗vegetable oil

  12. Step 12/13

    Fry the donuts in batches until golden brown and cooked through.

    🫗vegetable oil
    🥄slotted spoon
    ✨wire rack

  13. Step 13/13

    Drain the donuts on a wire rack and coat them with powdered sugar.

    🍬powdered sugar
    ✨wire rack

Composition

Ingredients

Types

Eggs, Sweeteners, Leavening agents, Vegetables, Dairy, Seasonings, Fats

Ingredients

Egg, Granulated sugar, Liquid milk, Instant yeast, Boiled potato, Wheat flour, Milk powder, Salt, Margarine, Powdered sugar, Frying oil

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

190 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 29g, Total fat: 7g, Dietary fiber: 1g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 1.4mg, Potassium: 145mg, Sodium: 95mg

Vitamins

Vitamin A: 35µg, Vitamin B12: 0.15µg, Vitamin C: 2mg

Preparation

Time Information

Preparation

1 hour 45 minutes

Cooking

15 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, wooden spoon, kitchen scale, dough scraper, baking paper, slotted spoon, wire rack

Appliances

Stove

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Afternoon tea, Party, Snack time

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Soft, Fluffy, Tender, Chewy

Flavors

Sweet, Milky, Buttery, Yeasty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container after the donuts have cooled completely.), fridge : 5 days (Store in an airtight container; warm briefly before serving for a softer texture.), freezer : 60 days (Freeze unglazed donuts in an airtight freezer-safe container; thaw at room temperature and reheat before coating.)