Ingredients
- 40gbutter
- 340gpotatoes
- 350gplain flour
- 8gbaking powder
- 2 eggs
- 1/4 cupwhole milk
- 1/4 cupbuttermilk
- 2 litresfrying oil
- 150g icing sugar
- 60mlmilk
- 65gBiscoff
- handfulcrumbled Biscoff biscuits
- handfulsalted crisps
For the dough:
Some say a potato has no place in a doughnut. These people need to broaden their horizons. Potatoes in doughnuts are great! They add moisture, fluffiness - what's not to love? In this episode of Chip Advisor, we embrace spuds in puds and create a delicious Biscoff doughnut recipe.
Method
Brown the butter over a low heat and set aside, keeping it warm so it doesn't harden.
Peel and boil the potatoes (make sure their peeled weight is 340g) and finely mash them using a ricer when they are very soft.
Whisk the plain flour and baking powder together, adding a pinch of salt, and set aside.
Whisk the eggs, milk, buttermilk and mashed potatoes. Combine with the dry ingredients and gently bring together to form a dough.
Heat the oil to 160°C. Use a cookie cutter to cut out 8cm disks of the dough.
Fry the doughnuts until they are cooked through and crisp on the outside.
Whisk the glaze ingredients together, pour over the doughnuts and cover with the crushed biscuits and a crisp each.
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