Carnival doughnuts, soft and delicious…they are truly irresistible. It’s a relatively simple recipe to make, but the preparation requires some time for double rising. Thanks to the addition of potatoes in the dough, these sweet doughnuts have a particularly soft texture.
- Difficulty: Medium
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Cooking methods: Boiling, Frying
- Cuisine: Italian
Ingredients
- 4 cups Manitoba flour
- 2 eggs (Medium size)
- 1/2 cup sugar
- 9 oz potatoes
- 2/3 cup butter (Or lard)
- 2 tsp fresh yeast
- 1/2 tsp salt
- 1 tbsp anise liqueur
- 1 cup milk
- lemon zest
- orange zest
- as needed peanut oil
- as needed granulated sugar
Steps
To prepare the carnival doughnuts, first, boil the potatoes in boiling water until cooked, let them cool, and peel them. Mash them with a potato masher.
In a container, dissolve the yeast in the milk.
Place the flour on the work surface in a mound and add the eggs, sugar, softened butter, and mashed potatoes to the center. Work the dough (by hand or with a mixer) gradually incorporating the milk, where you have previously dissolved the yeast, and the liqueur.
Knead all the ingredients well until the dough becomes smooth. Add the salt, the zest of one lemon, and one orange.
Knead for another 10 minutes. Let the dough rise for about a couple of hours at room temperature. It’s important that rising occurs at a constant temperature, between 77-82°F, without fluctuations or drafts.
After the necessary time has elapsed, roll out the dough with a rolling pin to a thickness of about 3/8 inch, form a rectangle, and use cookie cutters to form your doughnuts. If you prefer, you can form logs and join them into a doughnut shape.
Place the doughnuts on a sheet of parchment paper.
Let them rise again on a floured surface for about two hours, until the dough doubles in volume.
Fry for about two minutes in plenty of hot seed oil, turning them over on both sides.
Drain them on absorbent paper and dry them from excess oil without squashing them, and immediately pass them in a tray with sugar to cover them. Serve hot!
