Potato Doughnuts

A rich dough of potatoes, milk, butter and eggs for these delicious desserts, covered with a layer of sugar
65 min
0 People
65 min
INGREDIENTS for 0 people
  • 1 lb all-purpose flour
  • ½ lb potatoes
  • ⅜ oz baking powder
  • ⅜ oz sugar
  • 1 ¾ oz butter
  • 1 pinch salt
  • 2 eggs
  • ½ cup milk
  • frying oil to taste
  • sugar to taste

Wash and boil the potatoes with the skins on. After cooking, mash them with a potato ricer and let them cool. Mix the flour with the mashed potatoes, the yeast dissolved in part of the milk, the eggs and the sugar. Mix with the remaining milk. Lastly, mix in the butter, softened to room temperature, and a pinch of salt.

Knead until you obtain smooth, elastic dough. Cover the dough and let it rise for about 30 minutes at room temperature. Then, on a floured pastry board, roll it out with a rolling pin to a thickness of about 4/5 in, and cut into discs of about 4 in diameter using a pastry ring. Place the dough rounds onto a tray covered with a floured towel. Let them rise until doubled in volume (this will take at least an hour).

Fry the doughnuts in abundant boiling oil until they are golden in color. Drain and set to dry on absorbent paper, then pass them through the sugar.

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