Difference between revisions of "Potato Doughnuts II"
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* [[powdered sugar|confectioner's sugar]] | * [[powdered sugar|confectioner's sugar]] | ||
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# Boil the [[potato]]es, peel them, pass them through a [[potato]] ricer and then mix with the [[flour]]. | # Boil the [[potato]]es, peel them, pass them through a [[potato]] ricer and then mix with the [[flour]]. | ||
# Mix in enough warm [[water]] to make a soft dough. | # Mix in enough warm [[water]] to make a soft dough. | ||
Latest revision as of 16:21, 11 July 2012
Description
In Romanian: Gogosi de cartofi II
Ingredients
- 7 oz / 200 g potatoes
- 7 oz / 200 g flour
- a little warm water
- pinch of salt
- ½ oz / 14 g yeast
- confectioner's sugar
Procedures
- Boil the potatoes, peel them, pass them through a potato ricer and then mix with the flour.
- Mix in enough warm water to make a soft dough.
- Add a little salt and the yeast which was previously moistened with 2 tablespoons warm water.
- Knead well, cover and let it rise in a warm place.
- Then roll a sheet of dough the width of a finger.
- Cut rounds with a cookie cutter.
- Brown them in hot oil.
- Remove with a slotted spoon with they are nicely puffed up and brown.
- Sprinkle confectioner's sugar on them.
