Monday, May 09, 2011

POTATO DOUGHNUT/ DONUT KENTANG



I remembered the last time I made doughnut was 10 -15 years ago...OMG!!!!! See how workS, Dunkin Doughnut and BIG APPLE DOUGHNUT had diverted my attention from homemade doughnut. However the urge to make this doughnut came out of sudden when I saw few entries on a few variations of doughnut, pumpkin, sweet potato, taro and the recent soft tofu doughnut. Made this recently but was not quite happy with the result. Anyway it's yummy and I shall try again may be with some modification...perhaps!!!

 INGREDIENTS

 PREPARATIONS
  • Scald milk and cool to lukewarm 105 to 115 degrees.
  • Disolve yeast in warm water stir in scalded milk.
  • Combine next five ingredients beat well stir in yeast mixture.
  • Gradually add enough flour to make a moderate soft dough.
  • Roll out dough on floured surface to 1/2 inch thickness.
  • Cut with a flowered doughnut cutter.
  • Place on greased cookie sheet.
  • Let rise in a warm place 85 degrees free from drafts 1 hour or until double in size.
  • Heat 2 to 3 inches of oil to 375 degrees.
  • Drop in 3 or 4 doughnuts at a time cook on each side about 1 minute or until golden turning only once.
  • Drain.
  • Combine powdered sugar 1/2 cup water and vanilla stir and drizzle over doughnuts.
  • Yields about 4 dozen.

Lama juga tak buat donut ni, tenguk ke kawan keluar dengan bermacam donut, labu, keledek, keladi dan baru-baru ini donut tofu rasa teringin pula nak cuba.  Tapi untuk kali ini saya buat yang simple aje, donut kentang tetapi kurang montok sedikit tidak tahu apa sebabnya!!!!, anyway not bad cuma kena try lagi bagi jadi lebih gebus.!!!
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