DONUT KENTANG KAMPUNG - aka Potato Doughnuts ⬇️✨ Welcome to my “Learning How to Cook Indonesian Food” series! Where I challenge myself to learn a new Indonesian Recipe every week. This week is all about DONUT KENTANG KAMPUNG - one of my favorite sweet treats that my Indonesian grandma used to cook up at home. The texture of these potato doughnuts are soooo soft and fluffy, you really can’t stop at eating just one! 🇮🇩🙌🏼 STEP 1: MIX DRY INGREDIENTS 250g High Protein Flour 20g Milk Powder 40g Sugar 4g Yeast In a big bowl, add all dry ingredients and mix together well. STEP 2: ADD WET INGREDIENTS 2 Egg Yolks 100g Potato (Steamed & Mashed) 55-60g Cold Milk (add bit by bit) 30g Butter (room temp) 3g Salt Add in the egg yolks & mashed potato, and mix together with the dry ingredients. Then, add in the milk bit by bit and mix everything by hand until well incorporated. Next, add in the butter and salt, and mix once more. With your hands or a mixer, knead the dough for about 15minutes until the dough is smooth, non-sticky and elastic. STEP 3: WEIGH & SHAPE Now that the dough is done, cut up the dough into pieces weighing 38g. Then shape the pieces into nice little round spheres. Thoroughly dust the spheres in flour, then let it rest in a covered box for 20min. After 20min, “degass” the spheres by pushing it down, then make a hole in the centre of the sphere - creating the traditional doughnut shape. Cover the doughnuts in flour again, and let it rest for 2 hours in the open. STEP 4: FRY DOUGHNUTS Heat up a pan filled with veg oil, and once the oil is at 160*C (over low to medium fire), fry the doughnut (top side first). After 2-3min, flip and let it cook for another 2-3min until the doughnuts are beautifully golden. STEP 5: ADD TOPPINGS Icing Sugar Dust your doughnuts with icing sugar and serve! #doughnut #indonesianfood #EasyRecipe #MakanDenganMakna #themainingredient - @diandracappelut