Soft and delicious donuts without yeast with the famous trick will remain very soft even the next day.
The dough is very soft and delicate thanks to the ricotta and the potatoes while the apples add a sweet and fragrant note that makes them irresistible, beautifully round and chubby with lots of sugar, they have conquered everyone with their softness and texture
This is a very simple dough prepared with my grandmother’s famous all-in-bowl method that I also use to make other desserts like the classic bowl cake.
Do you know why you will like this recipe?
Because they are simple and quick donuts, without yeast and with the famous trick you will impress everyone. If you try them, leave me a comment below on my socials Facebook and Instagram and don’t forget to leave me a photo
Here are some bowl recipes that you might like
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients
These donuts without yeast with potatoes, ricotta, and pears are easy to prepare and perfect for a quick dinner or a tasty appetizer. Here are the ingredients we need
- 3.5 oz potatoes (weighed raw and peeled)
- 3.5 oz ricotta
- 1.4 oz butter (soft)
- 3.5 tbsp milk
- 1 egg (medium)
- 1.4 oz sugar
- 1 apple
- Half packet baking powder
- 10.6 oz all-purpose flour
- ground cinnamon (to taste)
- milk (as needed)
- sugar (for coating)
- vegetable oil (for frying)
Tools
HERE’S WHAT YOU WILL NEED TO MAKE QUICK DONUTS WITHOUT YEAST
- 1 Bowl
- 1 Frying pan
Steps
How to prepare quick donuts without yeast
Prepare the apple and the potato: Peel the apple, cut it into pieces and cook it with some water until it becomes very soft, then drain it well and let it cool. Do the same with the potato.
Prepare the dough: Mix the boiled and mashed potato with sugar in a bowl, add the egg, well-drained ricotta, and milk. Keep mixing, then add the butter, cinnamon, cooked apple pieces, and finally the flour with the baking powder. Mix everything well, you should get a very soft dough, almost sticky but workable. If it’s too sticky, add a little more flour but not much. This may depend on the potato. Cover the dough and let it rest for 30 minutes in the refrigerator.
Shape the donuts and cook: Now shape the donuts, you decide the size, I made them small. Heat the oil very well, don’t rush to fry, the perfect temperature is between 340/355°F (170/180°C). At 347°F (175°C) I start frying on moderate heat.
It’s time for the famous trick: Prepare a bowl with milk and when the donuts are ready, drain them on absorbent paper and then quickly dip them one at a time in the milk and roll them in sugar. This step will allow you to have beautiful sugary and soft donuts even the next day.
Useful Tips
If you don’t have a kitchen thermometer, no problem, we can use the old wooden handle method. Dip a wooden spoon handle in the oil and when it bubbles, it’s ready for frying. Instead of milk to soak the donuts, you can also use plant-based drinks or fruit juices or squeezed orange juice
FAQ (Frequently Asked Questions)
Can I use cow’s milk ricotta?
I always use sheep ricotta but cow’s milk ricotta is fine too, the important thing is to drain it very well
