Timphan aceh

Ingredients
500 gr trigu
50 gr milk powder
11 gr yeast instant
200 gr of potatoes (steamed & puree)
100 gr sugar
75 gr butter
1/4 teaspoon salt
4 egg yolks
100 ml cold water (ice)
Step
In a mixture of trigu, sugar, milk powder, instant yeast, stir well, insert soft potatoes, pour eggs and cold water, knead until smooth and half-calf.

Add butter and salt, knead until smooth and elastic. Then let stand for 30 minutes.

Form of dough, round bs or donut molds. Let stand 20 minutes to expand.

Then fry it in oil with medium heat until cooked.

Lift, drain, then give topping according to taste (me: topping using DCC melted in the way of the team).