Heart Shaped Potato Doughnuts are a sweet twist on a classic dessert, and the heart-shaped shape adds an extra layer of charm. Heart-shaped potato dessert are delicate, slightly crunchy on the outside, and irresistibly delicious. They’re perfect for special occasions or just to satisfy a sweet tooth. Heart-shaped potato dessert are perfect for Valentine’s Day, anniversaries, or any time you want to show some love.
Heart Shaped Potato Doughnuts
Heart Shaped Potato Doughnuts also known are a delightful twist on the traditional doughnut, incorporating mashed potatoes or potato flour into the dough this gives the doughnuts a tender crumb and a unique flavor enjoy your heart-shaped potato doughnuts fresh and warm for the best taste.
Ingredients
Instructions
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In a bowl, add one boiled potato, cut into cubes. With a potato masher, smash the potato until it's clear.
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Add 30 grams of sugar, 1 egg, and a pinch of salt to the mashed potato.
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Incorporate 14 grams of fresh yeast and 140 ml of milk. Mix the ingredients well until smooth.
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Add 240 grams of wheat flour into the mixture and combine thoroughly.
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Add 30 grams of butter and continue to stir and mix by hand until the dough forms.
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Allow the dough to rest in the basin covered with plastic wrap for 30 minutes.
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After the resting time, place the dough on a flat surface and sprinkle with additional wheat flour.
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Knead the dough until smooth and, using a rolling pin, roll it out evenly.
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Use a heart-shaped cutter to shape the dough into heart pieces.
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In a frying pan, heat oil. Add the heart-shaped dough pieces to the pan and fry until golden brown on one side. To cook one side, turn him over.
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Once fried, roll the heart-shaped pieces in powdered sugar to coat them. Enjoy your heart-shaped fried treats.
Servings: 12 ServingCalories:382kcalTotal Fat:22gSaturated Fat: 8gTrans Fat: 0.05gCholesterol:38mgSodium:242mgPotassium:170mgTotal Carbohydrate:34gDietary Fiber: 1.19gSugars: 2gProtein:8gVitamin A: 197IUVitamin C: 2mgCalcium: 26mgIron: 1.88mg
Note
- Ensure that the potato is fully cooked before mashing it. You want it to be soft and easily mashed.
- Warm the milk slightly (not hot!) before adding it to the yeast. This helps the yeast activate and start working.
- Kneading is important for developing the gluten in the flour, which gives the dough its structure. Mix the batter until it smooths and becomes supple.
- Don't overcrowd the pan when frying. Make sure the oil is hot enough to brown the dough quickly, but not so hot that it burns.
- You can use regular granulated sugar if you prefer, but powdered sugar gives a smoother, more even coating.
