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POTATO DOUGHNUTS



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Amarante




 
 
    
 

Post Mon, Nov 14 2016, 9:31 pm
Haven't made these but a potato donut transcends two traditions for Hanukkah. Kind of like Seinfeld's riff on the black and white cookie. LOL

Mario Batali says they can be baked but what's the fun in that for Hanukkah. Cool


POTATO DOUGHNUTS

Excerpt From: The Chew: A Year of Celebrations

Serves: 10

Make no mistake—we’re not saying that Hanukkah fare is particularly light and healthy. But who cares? It happens once a year, so if you subscribe to the notion of “all things in moderation, you’re in good shape. These potato doughnuts are tender as can be and flavored with a little kick of vermouth and orange. Delectable and irresistible, they disappear faster than you can say menorah!”

1/2 pound russet potatoes, peeled and cut into chunks
1/2 cup whole milk
2 teaspoons active dry yeast
2 large eggs
3 1/2–4 cups all-purpose flour (or as needed)
1 1/2 teaspoons salt
2 tablespoons sugar
1/4 cup extra-virgin olive oil (plus 4 cups for deep-frying)
2 tablespoons sweet red vermouth
Grated zest and juice of 1 orange
Granulated sugar, for dusting

1. Place the potatoes in a large pot, cover with water, and bring to a boil. Boil gently until tender. Drain and pass through a food mill or ricer into a large bowl. Let cool.

2. Meanwhile, in a small saucepan, heat the milk over low heat just until warm. Remove from the heat, sprinkle the yeast into the milk, and let sit for 15 minutes, or until foamy. Add the eggs, flour, salt, sugar, 1/4 cup olive oil, vermouth, and orange zest and juice to the potatoes and mix well to combine. Add the yeast mixture and knead well, adding a little more flour if necessary if the dough is very sticky. Cover and let the dough rise in a warm place for 1 hour,
or until doubled.

3. Divide the dough into four equal pieces. Roll “each one into a 1 1/2-inch thick rope. Cut each one into 5-inch lengths and form into rings. Place the doughnuts on a well-oiled baking sheet, cover with a towel, and let rise for 45 minutes, or until doubled.

4. In a deep pot, heat the remaining 4 cups olive oil to 340°F. Working in batches, fry the doughnuts until golden brown, about 5 minutes per batch. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle generously with granulated sugar while hot and serve warm.


MARIO BATALI: If you really want to stay away from fried foods, you can bake these doughnuts. They won’t be as crispy, but that doesn’t matter; they’ll still be sweetly satisfying.”
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