Saturday, March 12, 2011

Making Potato Donuts

For a couple a weeks I was planning to make a traditional Indonesian cake called Putu Ayu and even had sort of prepared all the ingredients and special cake moulds needed for this one. Not sure what happened, but yesterday I ended up busy contacting my Mom for potato donuts tutorials and bought some of the donut ingredients at supermarket. With the help of my husband, last night we both ended up frying donuts instead. This was such an impromptu baking attempt and my baking plan this weekend was totally changed.

Pretty potato donuts ready to serve.

Potato Donuts


  • 250 gr steamed skinless potatoes
  • 2 eggs
  • 4 tsp of granulated sugar
  • 4 tsp of condensed milk
  • 2 tsp of melted margarine/butter
  • 1 tsp yeast
  • > 600gr flour - as needed
  • 4 tsp Warm water
  • Icing sugar

The potato donuts ingredients.


1. Steam the skinless potatoes until soft and quickly mash them when they're done. Let it cool.

Mashed steamed potato.

3. Mix well yeast, one tsp of flour and 4 tsp of warm water in a bowl or glass. Let it cool.

2. Mix well cold mashed potato, flour and granulated sugar with hand.
Mixing all the potato, flour and sugar.

4. Add in the yeast mix, eggs, condensed milk and butter to the dough. Mix well. Add in flour bit by bit again until the dough is not sticky to the fingers. Make a big ball out of it and leave the dough in the container.

The donut dough ready to rest.

5. Cover the container with moist cloth so the dough doesn't dry up. Let it rest for about one hour.

Resting the dough.

6. Once the dough is well developed, punch the dough to let the gas out from it. Make mini balls from the dough and create holes in every ball. Alternatively, use donut mold to create the perfect even rounded donut's shape. Once done, leave them in the tray for another 10-15 minutes before frying.

Donuts dough ready to fry.

7. Heat sufficient amount of cooking oil for frying the donuts. Use a really small fire to fry the donuts in order to avoid raw content and burnt look on the donuts. Use wood chopstick to maintain the shape of the donut's hole when frying. Strain the oil before transferring the fried donuts to kitchen paper.

Frying the donuts.

7. Transfer the fried donuts to kitchen paper to reduce the excess oil.

Absorbing extra hot oil from the donuts by using kitchen paper.

8. For better and nicer donut serving, cover the donut with icing sugar. Serve warm better.

I really like this recipe and will definitely try it again some other time, in bite size! The potato donut texture is soft and has mild sweet taste. This recipe is relatively easy to make and the ingredients needed are cheap and easy to get, though overall time for preparation is slightly longer than normal simple cake. Nevertheless, it is worth trying.


  1. Interesting! I don't like traditional donuts much, but this variety sounds intriguing. Great idea!

  2. I've never had potato donuts before, but I love the way potatoes make savoury breads so moist and fluffy... sounds like a must-try!


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