Potato Fritters

WHAT DO YOU NEED?

INGREDIENTS:

• 200 g of boiled potatoes
• 20 grams of butter
• 150 grams of water boiling potatoes
• 150 grams of milk
• 15 grams of pressed yeast
• 2 eggs
• 80 grams of sugar
• 450 grams of bread flour
• A pinch of salt
• Olive oil for frying 
• Sugar to sprinkle the end.

HOW THE MAJORCAN POTATO FRITTERS MADE?

THERMOMIX:

Put in the Thermomix cup cooked potatoes and butter and mix for 10 seconds in speed 5. Then add the sugar, eggs, water, milk and yeast and mix again for about 15 seconds, speed 5-6 .

Then we put the flour all at once and schedule 20 seconds, speed 5-7-9. Let dough rest 25 minutes and 1 hour in a bowl until doubled in volume. The time depends on how hot it is in the kitchen.

And now comes the most complicated part frying. For them we take portions of dough with your left hand, and this mass wring go out by the end of the hand. With your right hand (dipped in water and salt) and we take the toss in pan with the hot oil we will make the hole with your thumb. As I do not know if I have explained clearly I leave a video that I found where it looks good.

Fry on both sides and then put them on a plate with paper towels to absorb excess oil, then add sugar to taste. To give back is common to use a wooden pole that gets the 'Forat' (hole) and thus are rotated without getting burned without chafarlos.

NO THERMOMIX:

In a bowl mix the potatoes with the butter. The potatoes must be previously crushed, you can even use a Chinese or passes purees. It is better than butter is at room temperature. Then we add the sugar, eggs, water, milk and yeast and re-mix with a wooden spoon or the hands.

Then add the flour all at once and re-mix, this time with his hands. Let rest and the rest remains the same.

PREPARATION TIME

2 hours

DIFFICULTY

Medium

Oreo Cupcakes With Oreo Buttercream

INFORMATION ABOUT THIS RECIPE:

"These cupcakes have a little treasure at the bottom of couse, the Oreo cookie. Wich, is such an unexpected and delightful treat. These cupcakes are vanilla, not chococlate."

INGREDIENTS:

For the cupcakes

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 16 tablespoon unsalted butter, at room temperature
• 2 cups sugar
• 5 large eggs, at room temperature
• 1 1/4 cups buttermilk, at room temperature
• 1 tablespoon vanilla extract
• 20 Oreo cookies (halves, with cream filling attached)

For the frosting

• 8 tablespoon butter, room temperature
• 1/2 cup vegetable shorening
• 4 cups powdered sugar 
• 1/2 teaspoon butter flavoring or 1/2 teaspoon vanilla extract
• 6 tablespoon Oreo cookies, finely crushed
• 10 Oreo cookies, cut in half, for garnish

DIRECTIONS:

1. Preheat oven to 350ºF and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, crem-side facing up.
2. Cream butter and sugar in the bowl of an electric mixer, Combine flour, baking powder and salt in a medium bowl. AQnd eggs, one at a time, beating after each addition. in a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
3. Fill lined cupcake ins with batter. BAke for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a coking rack.
4. For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
5. Reduce the mixer speed to low and add the powdered sugar, about 1/2 cup at a time, until thoroughty mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. top cupcakes with half of an Oreo cookie, for garnish.

TIME TO PREPARE:

You need 30 minutes.

TIME TOTAL:

You need 50 minutes. In total, with this ingredients you have 24 cupcakes.