Potato Doughnut (Spundnut) Recipe

Method

1. Dough Preparation:

• In a planetary mixer with a dough hook attachment, combine SwissBake® Potato Bun Mix, water, and yeast.
• Mix at low speed for 4 minutes, then increase to medium speed for 6 minutes until a smooth, elastic dough forms.
• Add butter/margarine and continue mixing for 2 minutes until fully incorporated.

2. Bulk Fermentation:

• Cover the dough and allow it to rest for 45 minutes at room temperature.

3. Shaping & Proofing:

• Roll out the dough to 10–12 mm thickness and cut into doughnut shapes (8 cm outer diameter, 2.5 cm hole).
• Place on a floured tray and proof for 35–40 minutes at 28°C–30°C with 75% humidity until slightly puffy.

4. Frying:

• Heat oil to 170°C–175°C.
• Fry the doughnuts for 90–120 seconds per side until golden brown.
• Drain on a paper towel and let cool for 20 minutes.

5. Coating & Glazing:

• Roll in granulated sugar (with optional cinnamon).
• Alternatively, dip in glaze and allow to set before serving.