As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Rich Devils Food donuts are the perfect choice for any morning – coated in chocolate glaze, and can be topped with chopped nuts or coconut for extra fluffiness. Recipe from Martha Stewart Living, October 1998. Makes 20. Ingredients: 1 large or 2 small russet potatoes (total 12 ounces), peeled and cut into 1-inch cubes, 1 package active dry yeast or 0.6 ounces cake yeast, 1/2 cup sugar, 1 1/2 cups all-purpose flour, plus more for dusting, 1 cup cake flour (not self-rising), 6 ounces best-quality semisweet chocolate, chopped, 1 1/2 teaspoons baking soda, 6 tablespoons Dutch-process cocoa powder, 1/2 cup corn syrup, 1 teaspoon coarse salt, 2 quarts canola oil, plus more for bowl, Devils Food Donut Chocolate Glaze (optional), 2 to 4 ounces roughly chopped pistachios (optional), 1 1/4 cups chopped unsweetened coconut (optional). Directions: 1. Put potatoes and 3 1/4 cups water in a large flat-bottomed pot. Bring to a boil. Cook until potatoes are fork-tender, about 12 minutes. Remove from heat; drain, reserving liquid. Return potatoes to pot. Mash potatoes with a potato masher over medium-high heat until dry, about 1 minute. Set aside 1 cup of potatoes; reserve remainder for another use. 2. Put yeast in bowl of an electric mixer; pour 3/4 cup reserved potato liquid over yeast. Sprinkle sugar over yeast; let dissolve, 2 to 3 minutes. Add 1/2 cup all-purpose flour and 1/2 cup cake flour; stir with a wooden spoon until combined. Cover with plastic wrap; let stand in a warm place until surface is covered with bubbles, about 30 minutes. 3. Put chocolate in a heatproof bowl or the top of a double boiler set over a pot of simmering water. Heat, stirring with a rubber spatula, until melted and smooth. 4. Put 1/2 cup plus 1 tablespoon reserved potato liquid in a small flat-bottomed pot; bring to a boil
Kristian
27.04.2023 @ 16:59
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Rich Devils Food donuts are the perfect choice for any morning – coated in chocolate glaze, and can be topped with chopped nuts or coconut for extra fluffiness. Recipe from Martha Stewart Living, October 1998. Makes 20. Ingredients: 1 large or 2 small russet potatoes (total 12 ounces), peeled and cut into 1-inch cubes, 1 package active dry yeast or 0.6 ounces cake yeast, 1/2 cup sugar, 1 1/2 cups all-purpose flour, plus more for dusting, 1 cup cake flour (not self-rising), 6 ounces best-quality semisweet chocolate, chopped, 1 1/2 teaspoons baking soda, 6 tablespoons Dutch-process cocoa powder, 1/2 cup corn syrup, 1 teaspoon coarse salt, 2 quarts canola oil, plus more for bowl, Devils Food Donut Chocolate Glaze (optional), 2 to 4 ounces roughly chopped pistachios (optional), 1 1/4 cups chopped unsweetened coconut (optional). Directions: 1. Put potatoes and 3 1/4 cups water in a large flat-bottomed pot. Bring to a boil. Cook until potatoes are fork-tender, about 12 minutes. Remove from heat; drain, reserving liquid. Return potatoes to pot. Mash potatoes with a potato masher over medium-high heat until dry, about 1 minute. Set aside 1 cup of potatoes; reserve remainder for another use. 2. Put yeast in bowl of an electric mixer; pour 3/4 cup reserved potato liquid over yeast. Sprinkle sugar over yeast; let dissolve, 2 to 3 minutes. Add 1/2 cup all-purpose flour and 1/2 cup cake flour; stir with a wooden spoon until combined. Cover with plastic wrap; let stand in a warm place until surface is covered with bubbles, about 30 minutes. 3. Put chocolate in a heatproof bowl or the top of a double boiler set over a pot of simmering water. Heat, stirring with a rubber spatula, until melted and smooth. 4. Put 1/2 cup plus 1 tablespoon reserved potato liquid in a small flat-bottomed pot; bring to a boil