Breville BDF500 Instruction Booklet page 38

RECIPES
CINNAMON SUGARED POTATO
DONUTS
Makes 14
INGREDIENTS
1 tablespoon dried yeast
1 cup warm milk
¼ cup caster sugar, plus extra ½ teaspoon
½ cup cool mashed potato
2 cups plain flour
Pinch salt
2 tablespoons vegetable oil
½ cup caster sugar
1 tablespoon ground cinnamon
METHOD
1. Combine yeast, milk and
½ teaspoon of sugar into a large bowl.
Set aside for 5 minutes or until bubbles
appear on the surface.
2. Place remaining sugar, mashed potato,
flour and oil into a large mixing bowl
and pour in yeast mixture.
3. Using a butter knife, cut mixture until
it forms a sticky dough. Turn out onto a
lightly floured surface and knead for
5 minutes or until smooth. Place into an
oiled bowl, cover and stand in a warm
place for 30 minutes or until doubled in
size.
4. Punch risen dough and tip back onto a
floured surface, knead again for
5 minutes so that the dough is smooth
and very elastic.
5. Roll out dough to approximately 1 ½cm
thick. Use a 9cm round cutter to cut out
circles. Use a 3cm round cutter to cut
holes from the centre of the rounds to
make rings. Place rings onto a baking
tray lined with non-stick paper. Knead
remaining dough and repeat with cutters
until dough has been used up. Set aside
for 10-15 minutes or until risen.
6. Fill deep fryer with 4 litres of oil. Set
deep fryer to DONUTS/FRESH setting.
7. Place basket into lowered position and
carefully drop 3 rings into oil, cook
turning over half way, or until golden.
Remove basket and turn out onto paper
towel.
Dust warm donuts with combined sugar and
cinnamon and serve hot or cold.
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