Soft and pillowy Chocolate Sprinkle Potato Doughnuts are made with mashed potatoes inside the dough, slathered with margarine/butter on top, and covered with chocolate sprinkles.
These Chocolate Sprinkle Potato Doughnuts are too good not to share. The doughnuts are not your regular floured doughnuts. Mashed potatoes are added to the dough, creating a super soft and moist texture and richer flavor to the doughnuts.
As delicious as plain Potato Doughnuts are, they can only get better with extra flavor and toppings. Chocolate sprinkle is one of the classic Indonesian doughnut toppings and seems to be a lot of people’s favorite. Whip up a batch and you will have yourself a little celebration with every bite!
Potato Doughnuts vs Regular Doughnuts
The ingredients for making these Potato Doughnuts are pretty basic just like most other doughnut recipes. What makes this recipe different is the addition of mashed potatoes inside. Mashed potatoes help keep the bread soft, moist, and fresh by absorbing and holding moisture. They provide a softer texture than flour doughnuts and also make the batter incredibly moist and flavorful.
How to Prepare The Mashed Potatoes
To prepare the mashed potatoes, steam the potatoes until cooked. Steam instead of boiling because the potatoes do not absorb water like they do when boiled, so you will end up with a fuller, richer flavor.
You can steam whole potatoes or cut the potatoes into smaller pieces. To check when they are done, pierce the potatoes with the tip of a knife or a fork. If the potatoes have become tender and it goes in easily, you are done!
How to Make Potato Doughnuts
I like to use a stand mixer with a large bowl and a dough hook attachment for this recipe since it is a relatively soft and slightly sticky dough. You can certainly bring this dough together by hand, just try not to add too much additional flour as you knead it.
- We will start by adding bread flour, sugar, and instant yeast into the bowl. Start mixing to combine. Add egg yolk, milk powder, milk, and mashed potatoes. Use cold milk if you live in a warm environment and warm milk if you live in a cold environment. Once the dough forms, add margarine/butter and salt.
- Knead until the dough is smooth and elastic. Shape the dough into a ball and transfer it to a greased bowl. Cover and rest the dough in a warm place for 30-60 minutes or until doubled in size.
- Deflate the dough and transfer the dough to a working surface. Divide the dough into 12-14 pieces, roughly about 40-43 grams each. Shape them into balls with your hand. Lightly dust a baking sheet with flour. Transfer the balls onto the baking sheet. Cover and rest the dough for 15 minutes.
- Press and flatten the dough slightly with your hand.
- Punch a hole in the middle to shape like a ring. Cover and rest again until double in size for about 30 minutes.
- Heat up oil for deep frying in a large frying pan or skillet on medium heat. Fry 3-4 doughnuts in a batch. The doughnut will puff up. Put a chopstick in the doughnut hole and then spin the doughnuts to prevent the hole from closing. Once the bottom is golden brown, flip the doughnuts. Fry until both sides are golden brown, but not too dark.
- Remove from the oil and transfer to a cooling rack to drain off excess oil.
- Once the doughnuts have cooled down, you can spread some margarine/butter on top and dip the doughnuts into a bowl of chocolate sprinkles. Enjoy!
How to Store
Plain and topped doughnuts keep fresh for one to two days on the counter if well wrapped, and up to a week in the fridge. For longer storage, you can store unglazed plain doughnuts in an airtight container or ziplock bag and freeze them for up to two to three months. Thaw in the refrigerator and warm gently in the microwave before serving.