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Pillowy U.S. Potatoes Jam Filled Doughnuts

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Cuisine: AmericanAsian
Prep Method: Fried






  • 1-¼ cups Milk
  • 2-¼ teaspoon Yeast
  • 2 Whole Eggs
  • ½ cup Butter, softened
  • ⅓ cup Sugar, white
  • 1 teaspoon Salt
  • 2 cups U.S. Frozen Shoestring Potatoes
  • 2-¼ cups Flour, All Purpose

Jam Filling

  • 500 grams U.S. Blueberries or Raspberries, frozen
  • 600 grams Sugar, White
  • ½ piece Vanilla Bean

For Assembly

  • 1-½ cups Sugar, White


  1. Mix milk and yeast together. Set aside.
  2. Chop U.S. Frozen Shoestring Potatoes. Set aside.
  3. In a clean bowl, dump all ingredients together and knead until smooth and elastic, about 5 minutes on high speed.
  4. Transfer in a clean bowl dusted with flour. Rest for 40 minutes.
  5. While resting, make the jam by combining all ingredients in a copper pan. Do not stir. Cook under low fire for 30 minutes or until thick. Set aside and cool completely.
  6. When dough is fully rested, roll out dough and remove excess air. Cut into 10 pieces rounds of about 4 inches in diameter and about 1 inch in dough thickness. It is normal to have pieces of potatoes as you roll out. Set aside to proof for another 20 minutes.
  7. Heat oil. Fry donuts under medium heat for 2 minutes per side or until golden.
  8. Roll in sugar while still hot.
  9. When donuts are at room temp, using a palette knife, create a hole at the side of the donut shell.
  10. Transfer jam into a piping bag with a round tip big enough for the seeds of the raspberries to pass through.
  11. Fill donuts and serve immediately.


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Recipe by: Rhea Castro-SyCip

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