Donut

Before I begin my rambling-for-the-week, I would like to say the picture from the post before was ACCEPTED IN TASTESPOTTING! It was 3 am, I saw comments for this blog, became extremely fabulously happily excited, quickly went to my blog, and saw 300 VIEWS!! At that point of time, i did something stupid to test if i was dreaming (but that's for another day). Knowing it's not me, I checked Traffic sources and Voila!

Previously, I have submitted a few but was rejected. It was really a big deal for me because either my photography improved or my annoyance towards the Tastespotting committee finally got me through. So, thank you and please know that I SINCERELY SINCERELY and HUMBLY thank you for every visit! 

Back to rambling, its DONUTS! (I recently realized its actually spelled as Doughnuts - Dunkin Donuts got into my head). The thought of donuts always brings me to Homer Simpson! Anyone a fan of The Simpsons, please be my friend. I need to be able to quote Matt Groening and feel less ridiculed.

"Kids, you tried your best, and you failed miserably. The lesson is never try"

- Homer Simpson

Yes, I'm a nerd and searchquotes.com comes in handy to crack me up. Especially this one:

" When my girlfriend and I fight, I tighten the top of every jar and bottle in the house,

just so i can say "Oh yeah, you need me now, huh?" "

- Unknown

Back to the donuts. I used to love Jam-filled donuts, Chocolate topped donuts, Peanut butter-peanut butter-peanut butter donuts. I still lo-ooo-ve them but as I grew taller and (*coughs*) rounder, I started preferring these Cinammon-Spiced-Sugar-Coated donuts. Alright, as I grew rounder I should have quitted donuts entirely but hey, who can? 

This recipe was first introduced to our household ages ago, slowly perfected and now, a classic dessert that "mysteriously" disappears right after it was served. We never get the chance to see the "Donut Monster" (we call it) but it's always there on time.

This donut recipe is chewy, rather moist compared to other donuts but fluffy at the same time and in one word "YUM!". Personally, I'm not a huge fan of small things, or crispy donuts, we make them thick and in all honesty, I would have them even without the toppings.

Potato Donuts (Jesica's Home Style)

500 g Plain Flour
11 g Yeast (1 sachet)
a pinch of Salt
130 g Sugar

1 Large (2 medium) Potatoes boiled and mashed (for fluffiness, mash through a sieve)
75 g butter
3 eggs

75 ml of milk

Add everything together and slowly pour in milk.
At this point of time, you would have to begin kneading and discerning the appropriate texture of the dough.
Knead for 30 minutes or until dough does not stick to the hand. This may sound tedious, it is, so find a friend to talk to.
Note that the dough ends up independent, it must not stick to the hand.
If dough gets sticky, do not be afraid to grab some more flour. If you're in doubt, continue kneading.
Please forgive me for the unclear measures. It always differs every time i make these, due to weather and body temperature.
One good news though, all ingredients can be cold, right out of the fridge.

After kneading, cover with cloth in a warmer place for 30 minutes or until it doubles (mine triples).
Punch it down and knead. (Fear not, it would rise again even if you knead it hard and throw it around )
Pull apart pieces of the dough and shape as you wish (that's the homemade style!).
As you shape the doughnuts, you will realise that they will rise (again), make sure to space them apart or you would have to re-do them.
Once they've plumped up, prepare oil on medium heat (Oil should be just deep enough to coat half the thickness of the donuts). Whilst frying, I use wooden frying chopsticks and poke through the middle, twirling the doughnut round and round until golden brown than turn it over.

How do you know if it's cooked? They will float. Quickly pat them dry and take a bite!

That's all folks,
Jes