Mamzells potatoes’ donut holesThe traditional Christmas donut holes are so comforting. The sight and the scent of this dessert create nostalgia from past Christmas.
Number of servings
- 60 portions
- Practical tools
- Deep fryer
- Electric mixer
- Paper absorber
- ¾ cup of buttermilk
- 2 ½ cups all-purpose flour
- 2 tbsp. baking powder
- ½ c. baking soda
- ¼ c. salt
- ¼ cup unsalted butter softened
- 1 cup brown sugar
- ¾ cup (about 4 potatoes) cold mashed potatoes made with our Mamzells Mashed from the range Uses
- 2 eggs
- Vegetable oil for frying
- Granulated sugar for coating
- Add a fragrance by incorporating dry spices into your sugar. For this recipe, we opted for dried chamomile flowers.
- Cook 4 to 5 potatoes from the Uses range until you have the right texture to mash them. Reduce the mashed potatoes.
- Puree must remain natural; do not add salt, butter or milk.
- Let the mashed potatoes cool down in the refrigerator. In a bowl, combine flour, baking powder, baking soda, and salt. Reserve.
- In a second bowl, whisk the butter with the brown sugar and mashed potatoes using an electric mixer. Add the eggs and beat until the mixture is homogeneous. Add the buttermilk.
- At low speed, incorporates the dry ingredients, taking care, not to over whip. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the fryer oil to 190 ° C (375 ° F). Line a plate with a few layers of absorbent paper to remove excess oil.
- Flour your workspace and using a spoon, shape your donuts. 2 tbsp tea is sufficient to get a good format of donut holes.
- Fry the donut holes in the oil for 1 minute on each side until golden brown. Drain on the plate with absorbent paper.
- Decoration (optional)