Delish cinnamon “mash-nuts”
Serving: 12
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Directions
- Mix all the ingredients well together and leave to rise until doubled in size (+/- 1 hour)
- Punch the dough down, then roll out to about 1 cm thickness
- Use a doughnut cutter and cut out 12 rings
- Allow to rise once again for (+/- 30 minutes)
- Heat enough oil to deep-fry the spuds until golden
- Drain and sprinkle with cinnamon while still hot
Ingredients
- 2 large boiled and mashed potatoes
- 1 large egg
- 240 g (2 cups) cake flour
- Pinch of salt
- 125 ml (½ cup) sugar
- 10 g instant yeast
- 80 ml (1/3 cup) butter
- 30 ml (2 tbsp) lukewarm milk
- 30 ml (2 tbsp) lukewarm water