Melrose potato doughnuts | Romagnoli F.lli Spa
A spine-chilling Halloween recipe, these èVita Residue-Free potato doughnuts made with the Melrose variety will turn young and old as white as a sheet!
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Cooking tools:
- Pot
- Colander
- Potato masher
- Mixing bowl
- Measuring cup
- Fine-mesh sieve
- Stove
- Kitchen scale
- Plastic wrap
- Rolling pin
- Bench scraper
- Baking sheet
- Parchment paper
- Kitchen towel
- Deep-fry thermometer
- Slotted spoon
- Skillet
- Cooling rack
- Spoon
- Whisk
- Piping bag
- Chef's knife
- Cutting board
Ingredients
- èVita Residue-Free Melrose potatoes, 250g
- Ultra-fine “00” flour, 500g
- Butter, 40g
- Fresh brewer’s yeast, 25g
- Caster sugar, 20g
- Eggs, 2
- Warm milk, 50 ml
- Peanut oil, as required
- Coloured fondant, as required
- Icing sugar, 150g
- Food colourings (powdered), as required
- Warm water, as required
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