Picky Nicky Potato Doughnuts
MANILA, Philippines — Love doughnuts and wish you can have them not just for snacks but for dessert, too, sometimes? Well, you actually can, especially if your doughnuts are made of potatoes.
Not just potatoes, though, but dehydrated potatoes in the form of U.S. standard potato granules. According to Potatoes USA (the organization of U.S. potato farmers who are marketing and promoting U.S. Potato products in countries where they are available), U.S. patisseries and boulangerie use U.S. crisscut potatoes, standard potato flakes and standard potato granules as the not-so-secret ingredient to enhance breads, scones and muffins and give them not just the right texture and chewiness but also a stronger, pleasant fresh-baked aroma.
Potatoes USA-Philippines recently shared this “secret” and the recipe of Picky Nicky Potato Doughnuts for everyone to enjoy.
Picky Nicky Potato Doughnuts
Ingredients:
For the doughnuts:
7 grams active dry yeast
350 grams warm buttermilk (60°C)
50 grams U.S. Standard Potato Granules
3 eggs
100 grams butter, melted
500 grams white sugar
20 grams baking powder
6 grams baking soda
5 grams salt
5 grams ground nutmeg
1 1/2 kgs. (1,500 grams) all-purpose flour
Oil for deep-frying
For sugar icing glaze:
75 grams water
450 grams powdered sugar
For the topping:
150 grams U.S. Frozen Potato Straight Cut
Dash of salt
Procedure:
1. In a large bowl, dissolve yeast in warm buttermilk. Add U.S. Standard potato granules, eggs, and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg, and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
2. Turn onto a floured surface. Divide into fourths. Roll each portion to 1/2-inch thickness. Cut with floured 3-inch doughnut cutter.
3. In an electric skillet, deep-fat fryer or pot, heat oil to 175°C. Fry doughnuts, a few at a time, until golden brown on both sides. Remove and drain off excess oil on paper towels.
4. Make sugar icing glaze by whisking together water and powdered sugar until smooth.
5. Deep-fry fries for Picky Nicky topping until golden and crispy. Remove and drain off excess oil on paper towels. Sprinkle with salt.
6. Pipe sugar icing glaze on top of doughnuts, then, before the glaze sets, top with Picky Nicky topping.
Makes 24 pieces.
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