Potato Doughnuts

Method

1. Cut the potatoes into small cubes and place them in cold water to prevent oxidation.
2. Warm the fresh milk to room temperature (25-26°C) and dissolve the fresh yeast in it. (Alternatively, use 4g of dry yeast dissolved in a little warm water.)
3. Steam the potato cubes for 10-15 minutes until fully cooked. Let them cool for 4-5 minutes until warm but not hot.
4. In a large bowl (or stand mixer bowl), combine the flour, whole egg, honey, olive oil, and the milk-yeast mixture. Mix until a homogeneous dough forms.
5. Add a pinch of salt and mix well to distribute evenly.
6. Mash the cooked potatoes into a puree using a potato masher or fork, then add to the dough and mix until incorporated.
7. Knead the dough: manually for about 10 minutes or with a stand mixer for 15 minutes, until the dough becomes smooth, silky, and slightly sticky. This develops the gluten structure.
8. Cover the bowl with a kitchen towel and let rise for about 1 hour, or until doubled in volume.
9. Transfer the risen dough onto a lightly floured work surface. If too sticky, add a little extra flour (up to 30g) but avoid over-flouring. Divide the dough into 8 equal pieces, cover, and let rest for 30 minutes.
10. After resting, take each piece and roll into a cylinder about 25 cm long. Join the two ends to form a ring (doughnut shape). Place each ring on a sheet of parchment paper.
11. Cover the shaped doughnuts with a kitchen towel and let rise for 1 hour.
12. Cook the doughnuts: either bake in a preheated static oven at 180°C for 15 minutes, or fry in peanut oil at 170°C for about 2 minutes per side until golden brown. If frying, use a lid for even cooking and maintain oil temperature between 160-180°C.
13. Immediately after cooking, coat the doughnuts in granulated sugar while still hot. For fried ones, first drain on paper towels to remove excess oil, then coat in sugar.