Potato doughnuts with apple preserve - recipe
Regional speciality Czech-Moravian Highlands
Cooking time:30 min
The apple filling makes this dessert soft and tasty even two or three days after you prepare it. Instead of apple jam you can also make it from pears, but whatever fruit you use, don’t forget to douse the doughnuts in soured cream before eating.
Ingredients:
| For the doughnuts: 350 g medium flour 350 g fine flour 350 g boiled potatoes in their skins 1 egg 1 cube of yeast 250 ml milk 125 g sugar 30 g vegetable oil |
salt For the apple preserve: 800 g apples 200 g sugar 300 ml water 40 ml rum 50 g raisins 250 ml soured cream |
Instructions:
Mix the yeast with a spoon of sugar, pour in the lukewarm milk and dust with a little flour. Cover with a tea towel and leave to rise in a warm place for around 20 minutes. Finely grate the potatoes, add both kinds of flour, egg, sugar, salt and the dough base, then work into a smooth dough, from which you should form small bun-size balls. Arrange these on a baking tray lined with baking paper and leave for a further 15 minutes under a tea towel to rise. Brush with fat, then bake for 30 minutes at 180 °C. When ready, immediately brush again with fat.
Apple preserve – peel the apples and grate roughly or slice into small pieces. Caramelise some sugar in a pan, pour in some water and simmer. Toss in the apples and raisins and cook everything together for around 20 minutes, or until most of the liquid has evaporated and the apples take on a jam-like consistency. Leave to cool, then serve with the doughnuts and soured cream.
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