Potato doughnuts with ham filling

Name: Potato doughnuts with ham filling
Total time: 2 h
Yield: about 16
Cuisine: Hungarian
Ingredients: 4 medium potatoes (baked in their skins); 4 egg yolks; pinch of salt; 12-13 g fresh yeast (or 1 tsp dried yeast), proofed in 4 tbsp lukewarm milk; 20 g melted butter; about 250-300 g plain flour (enough for a firm, pastry-like dough); 100 g cooked ham, finely ground or chopped; 1 tbsp sour cream; freshly ground pepper; salt, if needed; grated parmesan for coating; oil or lard for frying

Time: 2 hr (about 45 min hands-on)about 16approx. 80 kcal / serving (estimated)approx. 4 g protein / serving

Potato doughnuts with ham filling (illustration)

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Method

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Bake the potatoes in their skins at about 200°C for 45-50 minutes, until easily pierced with a fork, then peel while still warm and press through a sieve or ricer.
Add the egg yolks, salt, the proofed yeast and the melted butter to the mashed potato.
Work in enough flour with a wooden spoon to get a firm, pastry-like dough. Knead well, then cover and leave to rise in a warm place for 40-50 minutes.
Meanwhile make the filling: mix the ground ham with the sour cream and pepper, salt to taste.
Turn the risen dough onto a floured surface, roll out to about 0.5 cm thick, and cut out circles with a larger round cutter.
Place a hazelnut-sized ball of ham filling in the centre of each circle, top with another cut-out circle, then cut out again with a smaller cutter so the filling is sealed tightly inside.
Cover the filled doughnuts and let rise for another 25-30 minutes.
Deep-fry in plenty of 170°C oil or lard until golden on both sides.
While still hot, roll immediately in grated parmesan and serve warm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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