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Idaho® Potato Doughnuts (Fritter Style)

Recipe courtesy of Andy Husbands, Chef/Owner, Tremont 647, Boston, MA

Yield: MAKES ABOUT 12 donuts

58 ounces Bread Flour
19 ounces Idaho® Potato Flour *
4.75 ounces Sugar
0.5 ounces Salt
2.5 ounces Egg Yolk
10.75 ounces Shortening/Crisco:
1 ounce Instant Active Dry Yeast:
41 ounces Ice Water
0.5 ounces Vanilla NOTE: do not over work dough, gluten structure is not needed.

Place dry ingredients into a suitably large bowl, and with a wire whip, blend the ingredients together thoroughly.
Add to a mixing bowl, add the liquid ingredients and the shortening and mix at medium speed just until smooth dough is achieved. The target dough temperature is 78 to 80°.
Allow the dough to ferment for one hour,
Then divide the dough into smaller pieces that you can easily roll out. Form each of these pieces into a large ball and allow to rest at room temperature for 15 to 30 minutes, then roll out and cut to desired size/shape.
Place cut dough pieces onto a frying screen or onto a flour dusted canvas cloth to proof. These donuts can be proofed at room temperature in a draft free area for about 40 minutes before frying at 365°. Note: Since the ingredients are given in weight measurements, you can make smaller dough sizes very easily by simply dividing the ingredient amounts.
SHAKE IN BAGS WITH POWDERED SUGAR AND CINNAMON SUGAR

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