RESEP DONAT KENTANG MURAH HEMAT NAN MANTAP

Willgoz Kitchen May 28, 2020 Watch on YouTube ↗

Budget-Friendly Potato Donuts

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Rebus kentang hingga empuk, kupas, lalu blender dengan sedikit air hingga halus.
Siapkan mangkuk mixer, masukkan tepung terigu protein tinggi, susu bubuk, gula pasir, dan garam.
Masukkan ragi instan, aduk rata.
Buat lubang di tengah campuran tepung, masukkan kuning telur.
Mixer hingga tercampur sambil memasukkan kentang yang sudah diblender.
Tambahkan sisa air dingin sedikit demi sedikit hingga adonan mulai kalis.
Masukkan mentega, uleni hingga adonan kalis dan elastis.
Diamkan (proofing) adonan sekitar 1 jam hingga mengembang 2-3 kali lipat.
Kempiskan adonan, uleni sebentar untuk mengeluarkan gas, taburi tepung jika lengket, lalu gilas hingga tipis (sekitar 1,5 cm) dan cetak dengan ring cutter.
Tutup donat yang sudah dicetak, diamkan lagi sekitar 25-30 menit hingga mengembang, sambil membuat glaze: panaskan butter, vanilla, dan gula dengan api kecil sambil menuang susu cair sedikit demi sedikit dan menambahkan sedikit garam.
Goreng donat dengan api sedang hingga kecoklatan, putar-putar agar matang merata dan lubang tidak tertutup, angkat setelah matang, lalu celupkan ke dalam glaze.

Steps were generated from the video narration. Watch the video if unsure.

Boil the potato until tender, peel, then blend with a little water until smooth.
Prepare a mixer bowl, add the high-protein flour, milk powder, sugar, and salt.
Add the instant yeast, mix well.
Make a well in the center of the flour mixture, add the egg yolks.
Mix until combined while adding the blended potato.
Add the remaining cold water little by little until the dough starts to come together.
Add the butter, knead until the dough is smooth and elastic.
Let the dough proof for about 1 hour until it doubles or triples in size.
Punch down the dough, knead briefly to release the gas, dust with flour if sticky, then roll it out thin (about 1.5 cm) and cut with a ring cutter.
Cover the cut donuts and let them proof again for about 25-30 minutes, while making the glaze: heat butter, vanilla, and sugar over low heat while pouring in the milk little by little and adding a pinch of salt.
Fry the donuts over medium heat until browned, turning them so they cook evenly and the hole doesn't close up, remove once cooked, then dip in the glaze.