The Donuts with Potatoes in the Dough are delicious desserts to celebrate the craziest and most joyful holiday of the year. Soft sweet balls, fried and covered in sugar, made with a dough based on flour, milk, and yeast, which becomes very soft thanks to the addition of boiled potatoes. You can also find the potato donuts in my collection of Carnival Recipes, along with many other treats this holiday suggests.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 415.31 (Kcal)
- Carbohydrates 79.26 (g) of which sugars 17.61 (g)
- Proteins 16.25 (g)
- Fat 5.48 (g) of which saturated 2.32 (g)of which unsaturated 2.62 (g)
- Fibers 3.53 (g)
- Sodium 52.24 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Donuts with Potatoes in the Dough
- 2 1/2 cups all-purpose flour
- 1 cup potatoes
- 2/3 cup milk
- 1/2 oz fresh baker's yeast
- 1 tsp sugar
- 3 eggs
- 1 quart peanut oil
- as needed sugar (for coating)
Tools for Donuts with Potatoes in the Dough
- 1 Bowl
- 1 Pot
- 1 Potato Masher
- 1 Casserole
- 1 Slotted Spoon
- Absorbent Paper
Preparation of Donuts with Potatoes in the Dough
Wash the potatoes under running water and place them in a pot. Cover with cold water and put on the stove.
To ensure the potatoes cook evenly, choose them of the same size. Cook until tender, testing with a fork.
Drain and let them cool slightly, then peel and mash them with a potato masher, collecting the puree in a large enough bowl as the dough will rise and increase significantly in volume.
Add the crumbled yeast, dissolved in a little of the milk taken from the total, to which sugar has also been added. Add the remaining warm milk and mix.
Also add the slightly beaten eggs and the flour, little by little. To taste, you can add lemon zest, orange zest, or cinnamon.
When the mixture becomes homogeneous, cover the bowl with plastic wrap and let rise until it triples in volume.
Once risen, put the oil in a casserole and heat to 340°F. If you have a kitchen thermometer, it’s advisable to use it to test the temperature.
Using a spoon, take small amounts of dough and drop it into the hot oil. If the oil is at the right temperature, the donuts will start to fry and rise to the surface immediately.
Do not overcrowd the casserole with dough, as the balls will puff up and need space both to be moved often and to cook well.
Mix the donuts often with the slotted spoon and, when they are evenly golden, take them out of the oil and place them on a tray with absorbent paper.
As soon as they become warm, roll them in granulated sugar and place them on a tray. It’s advisable to consume them on the same day because they will harden a bit by the next day.
If needed, they can be stored without being rolled in sugar and the next day can be reheated in a warm oven or microwave.
Once reheated they should be rolled in sugar.
Annamaria’s Tips
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