LovesTheTeam.com

You will need

• - dry fast yeast - 0.5 teaspoon;
• - sugar - 50 g;
• - milk - 70-80 ml;
• - mashed potatoes - 170 g;
• - an egg - 1 piece;
• - vanillin - 1 teaspoon;
• - flour - 350 g;
• - salt - 0.25 teaspoons;
• - nutmeg ground - at the tip of the knife;
• - Butter - 60 g.

Instructions

1

Putting milk in a saucepan of a suitable size,heat it until it becomes warm. Then sprinkle fast-acting yeast along with the sugar. Remove the opar by about one quarter of an hour.

2

After peeling the potatoes, boil it to the fullreadiness, then chop to a pulp-like mass and allow to cool. In a warm mashed potatoes, enter the approached spoon, as well as vanillin and raw chicken egg. After mixing thoroughly, add 1/2 part of the dry mixture, consisting of such ingredients as: wheat flour, nutmeg and salt. Knead the dough for future donuts.

3

Butter, pre-soft, enter tobulk. Then, in several receptions, pour out the remains of the flour mixture there. The kneaded dough should be not only soft, but also not stick to the hands.

4

Covering the dough with a towel, put it in a bowl with warm water or a sufficiently warm place for about 1.5-2 hours. With this procedure, it will be more than 2 times what it was.

5

Pick up the dough into pieces and roll from each round pretty even balls. Cover them with a kitchen towel. In this form they should stay at least 20 minutes.

6

Put the balls in a bowl with a thick bottom,which is a large enough amount of hot vegetable oil. Fry the future donuts until the crust is golden.

7

From the balls remove the excess oil with a paper towel or napkins. Potato donuts are ready! Decorate them at will with powdered sugar.