Potato donut
Instructions
Let thaw the puff pastry.
Wash the potatoes and cook for 4 minutes, then Peel and pass through the potato masher.
Whip cream the butter (minus 1 piece that will serve to grease) with granulated sugar; Add the egg yolks, potato puree and candied fruit; mix and stir the mixture cream and the whipped egg whites.
Heat oven to 220 degrees.
Roll out the puff pastry into a thin rectangle and sprinkle the mixture prepared, levelling and leaving a border of dough uncovered for 3-4 cm.
Roll up the dough, seal the edges of the dough, remove the excess on each end and close the roll doughnut.
Put it, gently, on the oven tray greased with butter kept aside and gilds in oven for 50 minutes.
Serve tepid or cold, sprinkled with icing sugar.
Ingredients and dosing for 4 persons
- 500 g of frozen puff pastry
- 250 g of potatoes
- 90 g of butter
- 80 g of sugar
- 2 eggs
- 100 g of mixed candied fruit
- 4 tablespoons of cream
- Icing sugar