Who doesn't love doughnuts?

It is the most favorite and comforting snack in our home.  My mom used to make hem for me when I was a kid, and now I make them for my children.  I don't normally use any measurement when I make doughnuts, because I do it often enough to make me remember all the ingredient by heart.  Today I'm trying to write down the recipe, but my suggestion is always use your 'feeling' when you try it. The addition of mashed potato will make the doughnuts softer, even until the next day. 

Ingredients:

- 450 gram all purpose flour

- 50 gram milk powder 

- 11 gram instant yeast

- 100 gram sugar

- 200 grams potatoes

- 2 egg yolks

- 150 ml cold water

- 75 grams butter

- pinch of salt

Directions:

1. Wash potatoes, boil them until tender and cooked. Peel off the skin while they still hot, then immediately mash it using potato masher (a fork also works fine). Set aside to cool. 

2. In a large bowl, mix together flour, instant yeast, sugar and milk powder, and then add mashed potato and egg yolk.  Mix well.  

3. Add cold water while you knead the dough well, and last add salt and butter to it.  Continue to knead the dough until it is smooth and do not stick on hands. Let the dough stand for about 1 hour to inflate.  The dough will rise to double size,

5. Punch the batter to remove the air, then roll in about 1 cm thick. Cut using the doughnut cutter and let stand for another 15 minutes.

6. Heat oil in a skillet over medium heat. Put the dough one by one. Pour the oil over the doughs until get fluffy and cooked. Remove and drain.

7. After the doughnuts completely cooled, you can add the topping or glaze as you like.