The donuts with potato flakes are very simple to prepare and very tasty. They are made without butter and milk, making them suitable for those following a vegetarian or dairy-free diet. Alternatively, I also recommend Neapolitan graffe or Roman donuts that I have prepared without dairy as well. The donuts with potato flakes are very soft thanks to the potato flakes in the dough, unlike Neapolitan Graffe which contain boiled potato. The difference is that in this case the potato flakes are more practical and quicker. I also recommend trying the Krapfen, delicious and filled with custard, or the Chocolate Bomboloni, just fry them!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Fried
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 4 3/4 cups flour (W380)
- 2/3 cup water
- 1/3 cup sunflower oil
- 4 eggs
- 3/4 cup potato flakes
- 2/3 cup water
- 1/2 cup sugar
- 1 tsp fresh brewer's yeast
- 1 1/2 tsp salt
- 1 lemon (grated zest)
- 1 orange (grated zest)
Tools
- 1 Mixer
- 1 Pan
Steps
Mix the potato flakes with 2/3 cup of water and set aside.
Pour the flour, yeast, and sugar into the mixer bowl. Add the eggs and start kneading, gradually adding 2/3 cup of water.
When the dough is smooth, gradually add the potato cream and finally the salt.
Let the dough become smooth again, then add the oil in three parts and the aromas without losing consistency.
Place the dough in the fridge for 12 hours.Take the dough out of the fridge and bring it to room temperature.
Roll it out on the table, fold it twice with 30-minute intervals.
Let it rest for 30 minutes.Divide into 60g pieces and roll tightly into a ball.
Take the first ball and press in the center with floured fingers to create a hole. Place on a tray.
Let rise for 30 minutes.
Heat plenty of peanut oil to 340°F, immerse the donuts.
Once they puff up, turn them and bring them to a golden color.
Dry with paper towels and roll in sugar.
Tips
They keep for 2 days at room temperature.
They can be frozen before the last rise, i.e., after shaping. Arrange them on a tray and place them in the freezer. Just defrost at room temperature, then let them rise and fry.
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