250g Mash Direct Mashed Potato (comes in 400g pack)
250ml of buttermilk - slightly warmed
4g (half packet) dried yeast
50g of melted butter
250g golden caster sugar
500g plain flour
¼ teaspoon salt
¼ teaspoon of baking soda
2 tablespoon of baking powder
25g of matcha powder
Vegetable oil for frying
100g white chocolate
Small packet of pistachios for topping
Slightly warm the buttermilk and then add the yeast, stir gently and set aside.
Spread out the Mash Direct Mashed Potato into a bowl and add in the eggs, caster sugar and melted butter. Beat well to combine mixture.
Drop in the flour and continue to whisk.
Pour the previously prepared tepid buttermilk and yeast into the mixture.
Fold all ingredients together, continue to stir and work until completely combined. The mixture will have turned green with the activated matcha.
Cover the mixture with cling film and allow to rest in the fridge for 2 hours.
On a floured surface, roll out the dough to approximately 5cm thickness.
Divide and cut the dough into four pieces - the dough should be nice and soft. If you press it with your finger, it should bounce back.
Take one of the quarters of dough and roll out using a rolling pin to approximately 1 cm in thickness.
Use a floured donut cutter to cut the dough.
Place the oil in a deep fat fryer or a deep pan with a thermometer attached. Heat the oil to a temperature of 190C. Test the oil with a small bit of dough, it should start fizzing immediately as soon as it drops into the pan.
Place donuts into fryer and fry until golden brown on both sides.
Drain onto kitchen roll to absorb any excess oil.
Melt white chocolate over a bain marie.
Cover the top half of each donut in melted white chocolate.
Crush pistachios in a pestle and mortar and sprinkle over the white chocolate (Alternatively, you can use matcha and caster sugar to coat the donuts)