Adding mashed potato to the dough makes it light and fluffy.
4x250ml cake flour
2x10g sachets of instant yeast
60ml castor sugar
250ml cooked mashed potato
60g butter, melted
300-400ml milk, warmed
1 egg, beaten
cinnamon sugar to coat
oil for deep frying
Combine the flour, yeast, salt and sugar in a bowl and mix well.
Add the mashed potato and mix to combine.
Mix together the melted butter, milk and egg and add to the dry ingredients to form a soft but not sticky dough.
If the dough is too dry, add extra warm water to achieve the correct consistency. Knead the dough until smooth and elastic.
Place the dough into an oiled plastic bag and set aside to rise in a warm place until doubled in size.
Then remove the dough from the bag and knead it gently.
Roll out the dough on a lightly floured surface to about 5mm thickness. Cut out circles with a doughnut cutter.
Heat oil in a deep fryer or a large pot to 180°C. Drop the doughnuts in a few at a time and fry until golden on both sides. Drain on paper towel and toss in cinnamon sugar while still warm.