|Ingredients||Potatoes, Eggs, Dairy|
|Day Part||Breakfast, Dessert|
Source: Idaho Potato Commission
Doughnuts get a contemporary makeover with a savory-sweet blend of potatoes, lemon zest and crème fraiche in the dough. Frying in olive oil provides another layer of flavor. These little gems would be a hit at either brunch or for after-dinner dessert.
1 large Idaho potato
2 large lemons
1 cup whole milk
3 tsp. active dry yeast
4 cups all-purpose flour
2 tsp. kosher salt
1 large egg
3/4 cup granulated sugar
1/4 cup crème fraiche
6 cups olive oil, for frying
2 cups confectioners’ sugar, for dusting
- Boil potato in salted water until tender. Drain and peel off skin. Pass potato through a ricer while the potato is still warm, cooling completely.
- Zest the lemon and squeeze juice into a small bowl, straining out any seeds; set aside. You will need 1/2 cup juice.
- Scald milk over low heat; let cool slightly until lukewarm.
- Whisk yeast into warm milk until dissolved. Allow mixture to proof for 5 min.
- Combine flour and salt in large bowl. Add riced potato to bowl of flour.
- In small bowl, whisk together egg, sugar, lemon juice, lemon zest and crème fraiche. Add this mixture to the flour and potato mixture along with warm milk and yeast. By hand, form dough into ball.
- Transfer dough onto work surface; knead about 2 min. until smooth and elastic.
- Place dough into greased bowl, turning once to coat. Cover with plastic wrap and let rise 2 hr. in a warm place until doubled in size.
- In deep fryer, heat olive oil to 360°F. With fingers, break off 1-in. pieces of dough; roll into small balls. Fry dough until it is golden brown and crispy.
- Drain doughnuts on paper towels and dust with confectioners’ sugar. Serve warm.