Banana and potato makes for a super soft pillow-y crumb but it doesn't taste like either of these ingredients.
- 10 oz ap bleached flour
- 4 oz sourdough starter
- 3 tbsp light brown sugar
- 4 oz milk, scalded
- 2 oz butter, cubed and softened
- 3 egg yolks
- 1/2 tsp salt
- 1 small potato, grated (about 4 oz)
- 1 ripe banana (about 2 oz)
- 1 1/2 tsp vanilla
- powdered sugar for dusting
- 2 cups cooking oil, 350 degrees
Scald milk and let cool.
Stir flour, milk, starter, sugar, egg yolks, potato and banana together in a stand mixer bowl til moistened. Autolyse for 20 minutes. Add salt and knead on low til incorporated. Turn up to medium for 10 minutes til soft and supple. If dough doesn't wrap around the hook and becomes elastic add flour by the tablespoon til it does. Add butter in pieces and vanilla. Knead on low til incorporated. Scrape into greased bowl and let rise for 3-4 hours. Roll out on floured surface and put doughnuts on greased and floured surface. Allow to rise for 2-3 hours or til doubled.
Deep fry about 30-55 seconds on each side til lightly browned. Roll in sugar or glaze and allow to cool.
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