Donuts with sugar, soft and super tasty, perfect for breakfast and snack, loved by everyone!
Here’s the traditional recipe that I used to make when I was younger and didn’t know the difference between flours.
Potatoes are used to make them soft and tender!
Other leavened recipes:
- Difficulty: Medium
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 cup boiled potatoes
- 2 whole eggs
- 1 tablespoon sugar
- 1 pinch salt
- 1 oz fresh yeast
- 1/2 cup water
- 3.5 oz butter
- 4 cups vegetable oil (for frying)
- 1.5 cups sugar
Tools
- 1 Stand mixer
- 1 Pot
- Paper towels
- 1 Ladle
- 1 Bowl
- 1 Cookie cutter round
Preparation
First of all, let’s boil the potatoes. When they are boiled and still very hot, mash them with a fork or a potato masher.
Put the potatoes in a stand mixer with the eggs and the yeast dissolved in water to create a soft, lump-free dough.
Next, we add the flour and sugar and continue kneading.
Gradually add diced butter while the mixer is running.
Now let the dough rise…
when the dough has slightly risen, roll it out on a work table and cut it to create donuts.
Or take the dough and form donuts by making dough rolls and closing them on themselves.
Place them on a baking sheet with parchment paper pieces cut to their size.
Let them rise.
Put oil in a pot and bring to temperature.
When the donuts have doubled in size, drop them into the hot oil, using their piece of parchment paper to help.
Fry and drain them well on paper towels.
Dip them in granulated sugar while still warm.
They keep for 2 or 3 days at room temperature.
