Potato Donuts (Donat Kentang)

These doughnuts are yummo but somehow I couldn’t shape them nicely 😛

The sprinkles on top is Indonesian colorful chocolate rice, made of chocolate and milk, super good. The ones sold in Canada are not made of chocolate nor milk, but icing sugar and egg white. They are not melt in your mouth, unlike what we use in Indonesia. The brand I use was Ceres. If you cannot find Indonesian chocolate rice, grab Dutch chocolate rice, similar. Well to be honest, Indonesian chocolate rice was Dutch influenced 😀 You can use Canadian brand, but they won’t give similar taste nor texture.

200 g cooled mashed potato
500 g bread flour
1 heaping tbsp instant yeast + a little more (11 g)
100 g sugar

—
4 yolks
120 ml milk

—
75 g butter
1/4 tsp salt

Knead potato, flour, instant yeast and sugar in a bowl

Knead in yolks followed with milk

Then knead in butter, room temperature (some people like using melted butter or firm butter in fact), followed with salt

Let rest

Divide into portions, shape into rounds

Let rest a bit, then fry

Brush top with butter, sprinkle with chocolate rice

Print Recipe

Potato Doughnut

donat kentang

Ingredients

• 200 g cooled mashed potato
• 500 g bread flour
• 1 heaping tbsp instant yeast + a little more 11 g
• 100 g sugar
• 4 yolks
• 120 ml milk
• 75 g butter
• 1/4 tsp salt

Instructions

• Knead potato, flour, instant yeast and sugar in a bowl
• Knead in yolks followed with milk
• Then knead in butter, room temperature (some people like using melted butter or firm butter in fact), followed with salt
• Let rest
• Divide into portions, shape into rounds
• Let rest a bit, then fry
• Brush top with butter, sprinkle with chocolate rice