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15 ml/1 tbsp dried yeast
60 ml/4 tbsp warm water
25 g/1 oz/2 tbsp caster (superfine) sugar
25 g/1 oz/2 tbsp lard (shortening)
1.5 ml salt
75g/3 oz mashed potato
1 egg, beaten
120 ml/4 fl oz milk, boiled
300g/10 oz strong plain (bread) flour
Oil for deep-frying
Granulated sugar for sprinkling |
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Method:
Dissolve the yeast in the warm water
with a teaspoon of the sugar and leave until frothy. Mix together the
lard, remaining sugar and the salt. Stir in the potato, yeast mixture,
egg and milk, then gradually work in the flour and mix to a smooth
dough. Turn out on to a floured surface and knead well. Place in a
greased bowl, cover with clingfilm (plastic wrap) and leave in a warm
place for about 1 hour until doubled in size.
Knead again, then roll out to 1 cm/0.5 in thick. Cut into rings with
an 8 cm/3 in cutter, then cut out the centres with a 4 cm/1.5 in
cutter to make doughnut shapes. Leave to rise until doubled in size.
Heat the oil and deep-fry the doughnuts until golden. Sprinkle with
sugar and leave to cool.
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