Potato Donuts
4 servings
60 minutes
Potato donuts are a wonderful example of how simple ingredients can create something truly delicious and cozy. This dish has its roots in Russian cuisine, where potatoes have become an integral part of many traditional recipes. Tender and airy, with a crispy crust and a light aroma of nutmeg and lemon zest, they transform ordinary potatoes into a true gastronomic delight. Their sweet-spicy flavor with peppery notes makes them an ideal treat for both family breakfasts and festive tables. Fried to a golden crust and rolled in a sugar mixture, they acquire a pleasant caramel texture. They pair excellently with tea, coffee, or even sour cream sauce, creating a moment of enjoyment in every bite.
1
Peel the potatoes (preferably Russet variety) and cut into 2.5 cm cubes. Boil in salted water until soft (for 18-20 minutes).
- Potato: 300 g
- Coarse salt: 1 teaspoon
2
Drain in a colander and dry, press through a potato ricer into a bowl. Mix flour with baking powder, 0.75 tablespoon of salt, and a quarter teaspoon of pepper, add nutmeg, and set aside. In a mixer bowl, combine potatoes, a third of a cup of sugar, eggs, milk, butter, and zest with a paddle attachment until smooth. While mixing, gradually add the flour mixture in a thin stream. Knead the dough and let it rest for 10 minutes.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1.5 teaspoon
- Coarse salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Ground nutmeg: 1.2 teaspoon
- Sugar: 1 glass
- Chicken egg: 2 pieces
- Milk: 0.8 glass
- Vegetable oil: to taste
- Butter: 2 tablespoons
- Lemon zest: 1 teaspoon
3
Mix the remaining salt, pepper, and sugar in a bowl and set aside. In a large saucepan, heat the oil to 190 degrees (the oil should cover the bottom with a layer of about 5 cm). On a lightly floured surface, roll out the dough into a circle with a diameter of 25 cm and a thickness of about 1 cm. Use a round cutter to cut circles from the dough, then cut out small centers from each circle using a smaller cutter. (Gather the remaining dough, roll it out again, and cut out more donuts.)
- Coarse salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Sugar: 1 glass
- Vegetable oil: to taste
4
Fry the donuts in hot oil for 3-4 minutes, then use a slotted spoon to transfer them to a baking sheet and cool. Roll in a sugar and pepper mixture.
- Sugar: 1 glass
- Ground black pepper: 1 teaspoon
