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Picky Nicky Potato Doughnuts

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.
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ServingsServes Makes 24pcs
Potato Type: Yellow
Prep Method: Baked

Dish

Dessert

Serving

Serves Makes 24pcs

Description

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.

Ingredients

  • 7 grams Active Dry Yeast
  • 350 grams Warm Buttermilk (60°C)
  • 50 grams US Standard Potato Granules
  • 3 pcs Eggs
  • 100 grams Butter, melted
  • 500 grams White Sugar
  • 20 grams Baking Powder
  • 6 grams Baking Soda
  • 5 grams Salt
  • 5 grams Ground Nutmeg
  • 1500 grams All-Purpose Flour
  • Oil for deep frying
+

Sugar Icing Glaze

  • 75 grams Water
  • 450 grams Powdered Sugar
+

Picky Nicky topping

  • 150 grams US Frozen Potato Straight Cut
  • Dash of salt

Preparation

  1. In a large bowl, dissolve yeast in warm buttermilk. Add US standard potato granules, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
  2. Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in, doughnut cutter.
  3. In an electric skillet or deep-fat fryer, heat oil to 175°C. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  4. Pipe Sugar icing glaze* on top, then before the glaze sets top with Picky Nicky topping. **

Sugar Icing Glaze

  1. Whisk together until smooth.

Picky Nicky topping

  1. Deep fry until golden and crispy, remove excess oil, sprinkle with salt.

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