15-20 mins
7g (1 sachet) Instant Dry Yeast
125ml Milk
75g Butter
165g Scotty Brand potatoes - Mashed
1 Medium Egg
100g Caster Sugar
360g Plain Flour (sifted)
¾ Tsp Salt
1ltr Sunflower Oil (for frying)
For cinnamon sugar: 150g caster sugar & 2 tsp cinnamon.
Mix together the sugar, flour and salt in a large bowl and set aside.
Warm the milk gently in a microwave or in a pan until it's warm to touch. This'll take roughly 30 seconds in a microwave, or around 1 minute in a pan. Stir in 1 teaspoon of sugar from your 100g and then add the sachet of yeast. Set aside while you get everything else together.
Melt the butter into the mash, stirring it together so that the butter is melted and the mash has warmed up nicely. It needn't be hot, you just need to melt the butter, then stir it well into the mash. Then, add the yeast mix, the egg, and stir well to make a smooth creamy liquid.
Add this liquid to the flour, sugar & salt, and mix well until you have a smooth, soft, dough. It will be quite moist. That's fine. If it looks more like a batter add another handful of flour. Sometimes the water content of mash can vary and extra flour is needed.
Keep the dough in the bowl and cover, leaving to rise in a warm place for at least an hour. If you want to prep for morning doughnuts (a wonderful thing) you can leave this to rise over night.
When the dough has risen, turn it out onto a very well-floured surface. You don't need to knead it simply dust the surface with flour and press it out to a 1 ½ cm thick rectangle. Cut out using a doughnut or scone cutter.
Place the cut-out doughnuts and the doughnut holes onto a floured tray and leave to rise again for about 15 to 20 minutes.
Using a deep, wide, pan, add sufficient oil to deep fry the doughnuts. Allow the oil to heat up to between 176°C - 185°C before frying the doughnuts.
Deep fry the doughnuts for about 1 minute on each side, until cooked and golden brown, then drain the doughnuts on paper towel and dust in cinnamon sugar
