Gogosi prajite cu dovleac/cartof dulce

Cartoful dulce nu e ceva ce ar putea sa sara in ochi in materie de deserturi, dar textura, culoarea si umiditatea pe care cartofii dulci o aduc in aceasta reteta sunt minunate! Si uite asa aceste gogosi au devenit un desert cerut destul de des de catre mica mea familie. Delicioase si incredibil de pufoase, ce poti cere mai mult de la o gogoasa?!

Piureul de cartof dulce poate fi inlocuit cu piure de dovleac, ca tot e sezonul acum, sau chiar cu piure de morcov daca va simtiti putin mai indrazneti. Reteta de mai jos este adaptata dupa minunata Stella Parks, autoarea blogului Brave Tart.

Gogosi cu dovleac/cartof dulce

Olguta – Pastry Workshop

Aceste gogosi pufoase cu dovleac sau cartof dulce sunt atat de parfumate! Cu greu ai crede ca ele contin cartof dulce, dar tocmai acest ingredient le da un plus de umiditate si savoare.

Cook modeOpreste ecranul sa se inchida

Print Recipe Pin Recipe

Rezultat –10 -15 gogosi

Ingrediente

 

1x2x3x

• 680 g faina alba (pentru paine) (cernuta)
• 6 g praf de copt
• 5 g drojdie instant
• 60 g zahar brun deschis
• 0.5 g nucsoara macinata (sau scortisoara)
• 3 g sare
• 150 g piure de cartof dulce*
• 5 g extract de vanilie
• 2 oua
• 250 g lapte 3.5% grasime
• 90 g unt 82% grasime (topit si racit)

Instructiuni

• Combinati toate ingredientele in vasul robotului de bucatarie.
• Mixati la prima viteza pentru 4 minute apoi alte 6 minute la viteza a doua. Aluatul va arata din ce in ce mai legat si elastic.
• Adunati aluatul intr-o bila si acoperiti bolul cu folie alimentara. Lasati la crescut pentru 40-50 minute sau pana isi dubleaza volumul.
• Transferati pe masa de lucru usor infainata si intindeti o foaie de aproximativ 1cm grosime.
• Decupati gogosile dupa forma sau marimea dorita.
• Incingeti cateva cani de ulei intr-un vas (aprox. 160℃). Dati drumul gogosilor in ulei incins, cate 2-3 o data, si prajiti 1-2 minute pe fiecare parte.
• Scoateti din ulei direct intr-un vas cu zahar pudra si acoperiti cu zahar uniform.
• Serviti calde.

Notes

*Piure de cartof dupa ce acesta a fost copt. Puteti inlocui cu piure de dovleac copt.
**Numarul de gogosi obtinute depinde de diametrul acestora.

Puteti tavali gogosile calde intr-un amestec de zahar cu scortisoara dupa gust.

Piureul de cartof dulce se obtine astfel: infoliati 1-2 cartofi dulci spalati in folie de aluminiu si coaceti in cuptor la 160C pana devin moi. Cu ajutorul unei linguri, scoateti pulpa si pasati-o la robot intr-un piure fin. E gata de folosit!

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

I didn’t grow up with potatoes, they were something completely new when I first discovered them. I’m not gonna lie, that happen fairly late in life and it only did because I used them for my son’s vegetable puree when he was a tiny baby. I was never impressed by their taste, but I did love their texture and colour. And I’ve been quite eager to try them in desserts.

These sweet potato donuts aren’t just any dessert though. We loved them so so much that these donuts became something my little family asks for often. They are moist and so so fluffy and have this beautiful colour and incredible aroma. I cannot wait to give this recipe a try with pumpkin or perhaps some carrot puree. I feel like experimenting, having fun! The recipe below is adapted after the lovely Stella Parks from Brave Tart – such a great blog and I’m sure a recently published great recipe book.

Sweet Potato Donuts

Olguta – Pastry Workshop

These sweet potato donuts are so delicious and fluffy! It is unbelievable what a change can the addition of sweet potato puree make into a dough!

Cook modeOpreste ecranul sa se inchida

Print Recipe Pin Recipe

Rezultat –10 -15 donuts

Ingrediente

 

1x2x3x

• 680 g bread flour (sifted)
• 6 g baking powder
• 5 g instant yeast
• 60 g light brown sugar
• 0.5 g ground nutmeg (or cinnamon powder)
• 3 g salt
• 150 g sweet potato puree*
• 5 g vanilla extract
• 2 eggs
• 250 g whole milk
• 90 g butter (melted and chilled)

Instructiuni

• Combine all the ingredients in the bowl of your mixer.
• Mix with the dough hook for 4 minutes at the lowest speed then 6 more minutes at second speed.
• The dough should look smooth and be elastic. Depending on your mixer, it may take longer than 10 minutes. Just keep an eye on the dough and knead it until elastic.
• Gather the dough into a ball then cover with bowl with plastic wrap. Allow to rest and rise for 40-50 minutes or until double in volume.
• Transfer the dough on a floured working surface and roll it into a sheet that has about 1cm thickness.
• Cut out your donuts using a big round cutter and a small cutter for the hole.
• Heat up a few cups of oil in a saucepan. 160℃ should be enough to properly fry the donuts.
• Place a few donuts in the hot oil and fry them on each side for 1-2 minutes.
• Remove on paper towels then quickly, while still hot, roll the donuts in powdered sugar or granulated sugar for more texture.

Notes

*Bake the sweet potatoes prior to making the dough. You can easily substitute for pumpkin puree, in which case I recommend you add a touch of cinnamon as well.

Keyword Cinnamon, Fried donuts, Sweet potato

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!