When my son announced he wanted doughnuts instead of cake for his birthday, I was almost insulted. I mean, what kind of pastry chef mom would I be if I didn't make my son a fantastically amazing awe inspiring birthday cake that would be the envy of every kid in school?! Then...he said the magic words, "Your doughnuts are a little piece of heaven." Awe crap! Sweet talking dimple cheeked boy! I'm a freaky pushover. So, doughnuts it is. I get a lot of requests for a fluffy creamy doughnut recipe, so I thought I'd share the ol' perfect potato doughnuts of love and joy. Ohm... 7th heaven. Truth be known, I developed this recipe so I didn't have to buy daggum doughnuts at a local doughnut chain called KK...(you do the word association).
I learned something today. I didn't know before, in Pennsylvania Dutch Country, Tues the 16th of February is traditionally the day to make "Fastnachts" AKA potato raised doughnuts and eat until you're stuffed. Heather, my science teacher friend who's been to Space Camp, was kind enough to share this article with me. (here ) I had no idea I was joining the Pennsylvania Dutch tradition by doing potato doughnuts today. So, there you go. Somewhere in the "Great Beyond", one of my German ancestors is smiling down on me...and I am most joyfully smiling back. My recipe is slightly different, but still very similar. So...we may be on to something!
•2 1/4 cups lukewarm water
•1 cup mashed potatoes (no salt, milk, or butter added)
•1/3 cup sugar
•1 packet active dry yeast ( 2 1/2 tsp)
•6-1/2 cups flour
•1-1/2 tsp. salt
1/2 tsp. ground nutmeg
•6-8 cups vegetable oil for frying
Chocolate Birthday Frosting:
2 cups powdered sugar
1/3 cup cocoa powder
4-5 T hot water
1/2 tsp vanilla
pinch of salt
Equipment:
Large 2 gallon bowl, Mixing spoons, measuring cups, Deep (3-4 inch) 12 inch Dutch oven or Heavy skillet for frying, 2 inch biscuit cutter, extra flour for counter top, rolling pin
Directions:
Combine the water, potatoes, sugar and yeast and allow yeast to start to bubble, about 5 minutes. Add 3-4 cups flour, salt and nutmeg. Stir well. Add remaining flour until dough is soft, but not sticky. Knead 3-5 minutes by hand until smooth. Do not knead as long as you normally would for bread, it will be a nice loose dough. Form into a ball. Place in clean large two gallon bowl. Cover and allow to raise until double in size, about 2 hours. Expel air from dough and transfer to a well floured counter top, like so...
3 comments:
Pennsylvania Dutch are of German origin rather than Dutch origin (it's a corruption of 'Deutsch'). Of course your origin is irrelevant when it comes to enjoying doughnuts.
Thank you. I'm learning more every day. The horrible truth is I don't know everything. There. I said it. German would make more sense for our family ancestry anyway. Cussing Granny has a heavy background in the ol' German roots.
Oh the torture! I can almost SMELLL these little nuggets frying and I WANT ONE! I vote you for mom of the year....I wish my son wanted doughnuts for his birthday as it would give me an excellent reason to make some. And eat them :) Thanks for sharing another brilliant tutorial! happy bday Face!
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