ReceptnaptárCheesy potato doughnuts
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Ingredients
Method
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- Boil the potatoes in their skins in salted water until tender (about 25 minutes), peel them, mash with a potato masher and leave to cool.
- Dissolve the sugar and yeast in the lukewarm milk and leave for 10 minutes until frothy.
- In a large bowl, mix the flour, salt, eggs, the cooled potato and the activated yeasty milk.
- Knead by hand into an elastic, smooth dough (about 8-10 minutes).
- Cover with a tea towel and leave to rise in a warm place for about 1 hour, until doubled in size.
- Roll it out 2 cm thick on a floured surface and cut out rounds with a scone cutter or a glass.
- Cover and leave to rise for another 30 minutes.
- Heat oil 4-5 cm deep in a pan over medium heat (about 170 °C) and fry the doughnuts for 2-3 minutes per side until golden brown.
- Drain on kitchen paper, then sprinkle with grated Parmesan while hot.
- Serve warm as a starter or for breakfast.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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