Since our “Chef” seems to have gone AWOL I have no choice but to take charge. I think it was in the “Sous Chef” job description!
Some of the oldest followers of this blog know that I publish mostly flour and sweets, so it will come as no surprise that I keep on.
I love this recipe ‘cause it’s so much fun. It’s great for getting the kids involved. The girls enjoy a lot decorating them and being part of the process. Sometimes they’re a bit of a pest (especially when they get in “is it ready yet, mom?” mode, but I don’t mind. It’s quality time and memories they’ll treasure in their little bright minds forever.
A few days ago I shared the “Dominican doughnuts recipe” and of course that lead me to this post. The “American doughnut” is a much softer, more traditionally American recipe. So here it is:
- 1 cup warm milk
- 5 tsp. yeast and a pinch of sugar
- 3 cups flour
- ½ tsp. salt
- ¼ cup sugar
- ½ cup mashed potatoes (no salt, no fat)
- 2 tbsp. oil
- Abundant frying oil (Approximately a litter)
Mix the yeast and the milk with the pinch of sugar. Let it rest for 5 minutes.
Separately mix the flour, salt, sugar and mashed potatoes. Add the milk and yeast mix.
Mix well and add 2 tablespoons of oil. If it’s too moist add more flour.
Knead in a flat surface. Extend the dough until you have a thickness of about half an inch.
To form the doughnuts you may use a cutter or the top of a cup. The small circle you may do it with a water bottle cap.
Heat your oil to (375 F)
Fry your doughnuts. Decorate (Children love this part!)
The “sous chef”
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