Comfort Food: Glazed Potato Doughnuts with Pistachios and Lavender Sugar
Ingredients
¾ cup caster sugar2 teaspoons dried lavender
1 egg
½ cup of water
25g melted butter
1 vanilla bean, split and seeds scraped
½ cup mashed potatoes
2 cups plain flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
vegetable oil, for deep frying
¼ cup pistachio’s, finely chopped
glaze
1 ½ cups icing sugar, sifted
55g butter, melted
¼ cup water
Method
Place ¼ cup of the caster sugar and the lavender in the bowl. Rub the lavender through the sugar with your fingertips. Set aside. Place the remaining caster sugar and egg in the bowl of an electric mixer and beat for 3-4 minutes or until light and foamy. Add the water, butter, vanilla seeds and mashed potatoes and beat on medium speed until just combined. Gradually add the flour, baking powder, baking soda and salt and beat until just combined and a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 3 hours. Press the dough out on a well-floured surface until 1.5cm thick. Using a floured 8cm round cookie cutter, cut 10 rounds, re-rolling if necessary. Using a floured 3cm round cookie cutter, cut rounds out of the centre of the larger rounds. Heat the oil in a large saucepan over medium-low heat until it reaches 160C. Cook the doughnuts, in batches, for 2 minutes each side or until golden brown and cooked through. Drain on absorbent paper towel.
To make the glaze, combine all the ingredients in a bowl until smooth. Drizzle the doughnuts with the glaze and sprinkle over the chopped pistachios. Allow to set for 5 minutes. Sprinkle over the lavender sugar to serve.
Makes 10.
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