Chocolate Potato Doughnuts
MANILA, Philippines — Can you make doughnuts using potatoes? It is possible, said Potatoes USA, an organization that represents U.S. potato growers and processors dedicated to provide the largest selection of high quality potatoes and potato products to different countries in the world, including the Philippines.
It also taps chefs of different countries to create potato recipes that consumers worldwide can try to make with potatoes.
This Chocolate Potato Doughnuts from Tasty n Alder and Tasty n Sons from Portland, Oregon, is one of them, and they come with a good dip, too. They make good snacks and bite-sized treats.
Chocolate Potato Doughnuts
Ingredients:
For the doughnuts:
3 sticks unsalted butter
1 pc. vanilla bean
8 cups medium-sized Russet Potatoes, peeled and diced
2 1/2 cups granulated sugar
4 cups whole milk
2 cups dark chocolate chips
2 cups sweet chocolate chips
2 tbsps. unsweetened cocoa powder
4 large eggs
4 cups all-purpose flour
4 cups pastry flour
1/4 cup baking powder
1 tbsp. baking soda
1/2 cup buttermilk
Cinnamon sugar, as needed
Procedure:
1. Put 1 tbsp. butter in a large saucepan over medium heat. Scrape in the paste/seed from the vanilla bean. Once the butter melts and the vanilla is fragrant, add potatoes, 1 cup of sugar, and enough milk to cover. Simmer until potatoes are tender.
2. Combine chocolates, cocoa powder, and 2 tbsps. butter in a bowl that will fit over the saucepan with the potato mixture. (You will be using the heat from the potatoes to melt the chocolates.) Set the bowl on top of the saucepan, stirring to combine as the chocolates and butter melt. Carefully remove from heat.
3. Do this while the potatoes are cooling: Strain potatoes, spread on a baking sheet, and let cool as some of the liquid evaporates, about 10 minutes.
4. In the bowl of a stand mixer fitted with the whisk attachment, mix eggs and remaining 1 1/2 cups of sugar together. Start on medium speed and increase to medium high. Stop only once or twice to scrape down the sides. Mix until the mixture has thickened. When the whisk is lifted, the mixture should form a slowly dissolving ribbon.
5. In a medium bowl, combine all-purpose flour and pastry flour, baking powder, and baking soda.
6. In a large bowl, with a spatula, combine chocolate mixture with the sour cream, buttermilk, and egg-sugar mixture. The mixture should resemble a shiny chocolate pudding.
7. Pour a few inches of oil into a stockpot, and heat oil to 350°F/177°C. Alternatively, preheat a deep fryer to the same temperature. Set a cooling rack over a baking sheet. Put cinnamon sugar in a wide bowl to toss the doughnuts into.
8. Set a food mill over the bowl with the chocolate mixture. Pass the potatoes through the food mill and into the bowl and mix in. Stir in the combined dry ingredients, mixing with a spatula until thickened. Then switch to gloved hands and continue to mix until the dough no longer sticks to your gloves and has a nice sheen. The dough should have the appearance of an aerated chocolate. Transfer to a baking sheet.
9. Pinch off 1-ounce pieces of dough (about the size of ping-pong balls) and roll into balls.
10. Working in batches, fry the doughnuts for about 6 minutes, turning as needed to brown evenly and cook through. Transfer to the cooling rack, cool for 30 seconds, and then toss into the cinnamon sugar.
11. Serve warm with crème Anglaise on the side.
For the crème Anglaise:
4 1/4 cups whole milk
4 1/4 cups heavy cream
1 pc. vanilla bean
20 large egg yolks
2 cups granulated sugar
Procedure:
1. Prepare an ice bath — ice cubes with water in a bowl.
2. Combine milk and cream in a large saucepan and scrape in seeds from the vanilla bean. Bring to a simmer (195 to 205°F/90.5 to 96°C) over medium heat.
3. Meanwhile, in the bowl of a stand mixer fitted with whisk attachment, whip egg yolks and 1 cup sugar until light in color. When the whisk is lifted, there will be lines where the whisk had been.
4. Slowly whisk the cream mixture into the yolk mixture until all has been incorporated.
5. Return the mixture to the saucepan over medium heat, stirring constantly and scraping the bottom and sides often with a spoon. Cook until thick enough to coat the back of a spoon and steam begins to rise from the top (175 to 180°F/79.4 to 82.2°C).
6. Immediately strain the mixture and let cool over the ice bath. The Anglaise can be refrigerated for up to 2 days.
