Donuts with potato flakes are very easy to prepare and very tasty. They are made without butter and milk, so they are suitable for those following a vegetarian or dairy-free diet. Alternatively, I also recommend Neapolitan graffe or Roman donuts which I have prepared always without dairy. The donuts with potato flakes are very soft thanks to the potato flakes in the dough, like the Neapolitan Graffe which contain boiled potatoes instead. The difference between the two is that in this case, potato flakes are more practical and quicker. I also recommend trying the Krapfen, delicious and filled with custard, or the Chocolate Bomboloni, you just have to fry!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Carnival
Ingredients
- 4 3/4 cups flour (W380)
- 2/3 cup water
- 1/3 cup sunflower seed oil
- 4 eggs
- 2/3 cup potato flakes
- 2/3 cup water
- 1/2 cup sugar
- 1 1/2 tsp fresh yeast
- 1 1/2 tsp salt
- 1 lemon (zest)
- 1 orange (zest)
Tools
- 1 Mixer
- 1 Frying pan
Steps
Mix the potato flakes with 2/3 cup of water and set aside.
Pour the flour, yeast, and sugar into the mixer bowl. Add the eggs and start kneading, gradually adding 2/3 cup of water.
When the dough is elastic, add the potato cream in several portions and finally the salt.
Let the dough become elastic again, then add the oil in three portions and the aromas without losing elasticity.
Place the dough in the fridge for 12 hours.Take the dough out of the fridge and bring it to room temperature.
Turn it out onto the table, give it 2 turns of book folds at 30-minute intervals.
Let it rest for 30 minutes.Divide into 60g pieces and tightly wrap to form a ball.
Start from the first ball and with floured fingers, press in the center until it penetrates. Place on a tray.
Let rise for 30 minutes.
Heat plenty of peanut oil to 340°F, immerse the donuts.
Once they finish puffing up, turn and brown.
Dry with absorbent paper and coat in sugar.
Tips
They keep for 2 days at room temperature.
They can be frozen before the last rise, that is after shaping. Arrange them on a tray and place them in the freezer. Later, just thaw them at room temperature and proceed with rising and then frying.
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