Idaho Potato Doughnuts (Fritter Style)

From: Chef/owner Andy Husbands, Tremont 647 Boston, MA. Yield: 12 doughnuts.

58 oz. bread flour
19 oz. Idaho® Potato Flour
4¾ oz. sugar
½ oz. salt
2½ oz. egg yolk
10¾ oz. shortening (Crisco)
1 oz. instant active dry yeast
41 oz. ice water
½ oz. vanilla

Place dry ingredients into a suitably large bowl and with a wire whip blend ingredients together thoroughly.

Add to a mixing bowl; add liquid ingredients and the shortening. Mix at medium speed just until smooth dough is achieved. The target dough temperature is 78°F to 80°F.

Allow dough to ferment for one hour. Then divide dough into smaller pieces that can be easily rolled out. Form each of these pieces into a large ball and allow to rest at room temperature for 15-30 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 doughnuts can be proofed at room temperature in a draft-free area for about 40 minutes before frying at 365°F.

Shake in bags with powdered sugar and cinnamon sugar.

Note: Since the ingredients are given in weight measurements, you can make smaller dough sizes very easily by simply dividing ingredient amounts.

Note: Do not over-work dough; gluten structure is not needed.