Preparation for Doughnuts with Cream and Smarties

• First, start by cooking the potato, you will need approximately one medium potato.
  Boil it in water or cut it into pieces and cook it in the microwave, wrapped in plastic wrap.

• After cooking, remove the skin and mash it while still hot with a potato masher.
  Let it cool, it should NOT be HOT when in contact with the yeast.

• In a stand mixer bowl or a hand bowl, dissolve the fresh yeast with a little milk, add the sugar, grated orange zest, and the egg, mix well then add the mashed potato and the rest of the milk.
  If you prefer faster rising, add 8-10 grams of fresh yeast.

• Work and mix the ingredients well, then incorporate the flour, work the dough with the hook or with a hand spoon until it is smooth and homogeneous.

• Once the dough has absorbed everything and is smooth, add the softened butter in pieces, work the dough well until it is well kneaded.

• LEAVENING
  
  Transfer the dough to a bowl, cover it with plastic wrap, if necessary cover it also with a blanket, depending on the temperature and time available. Let the dough rise for about 10/12 hours, or until it doubles in volume, if you have used more yeast. (I kneaded it the night before).

  

• After the rising hours, the dough will be tripled in volume.
  Place it on a work surface, sprinkle more flour over it, then without working it too much, roll it out with a rolling pin to a thickness of just under 3/4 inch.

• Using a cookie cutter, cut out circles and place them on a baking sheet with parchment paper sprinkled with flour.
  Close the oven and let them double in volume.

• COOKING
  
  Heat plenty of peanut oil in a pot or high-sided pan, when the oil reaches the temperature (but not too high), fry the doughnuts in small batches over low heat.

• Gently take them with a spatula and place them in the oil.
  Make sure they cook inside, they should float and puff up, but without too much heat or they will brown too quickly.

• Turn them during cooking on both sides to brown, drain and pat with paper towels to remove excess oil, then roll them while still hot in granulated sugar.

• FILLING

  
  The doughnuts are ready to fill, use a nozzle and piping bag to make a hole in the center and fill them with hazelnut cream or other of your choice. Add the colored smarties and serve warm as well.

• They are so soft, fragrant, golden, and delicious that one leads to another, fried doughnuts are perfect for both breakfast or a snack.

  Also try the soft doughnuts with orange scent or doughnuts with sweet potatoes.