Sweet and soft fried doughnuts just like those from the bar.
In this recipe, the process speeds up because instead of potatoes, dehydrated potato flakes, like those for instant mashed potatoes, are directly added to the dough!!!
- Difficulty: Medium
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 30 Small doughnuts
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for about 30 small doughnuts
- 4 cups All-purpose flour ((or 2 cups all-purpose flour and 2 cups bread flour))
- 1 cup Milk
- 1 packet 80g of potato flakes for instant mashed potatoes
- 3 Medium-sized eggs
- 1/3 cup Soft butter
- 2 tsp Fresh yeast
- 7 tbsp Granulated sugar
- 1 pinch Salt
- Zest of one lemon
- 1 packet Vanillin
- 4 cups Peanut oil for frying
- as needed Granulated sugar
Preparation of the fried doughnuts
To prepare our fried doughnuts, start by mixing the rehydrated potato flakes directly in the bowl with the hot milk.
Stir and add the eggs one at a time, mixing well before adding the next one.
Add the sugar, yeast, and mix.
Now add the soft butter cut into pieces, lemon zest, vanillin, and the pinch of salt.
Gradually add the flour.
Knead the mixture until it is elastic and soft.
This dough can be made by hand or using a stand mixer.
Score the dough crosswise and cover with plastic wrap. Let it rise for 4/5 hours until it doubles in size.
Roll out the dough and cut out the doughnuts. Place them on a baking sheet or tray lined with parchment paper. Cover with plastic wrap or a cloth.
Let them rise for a few hours; I usually let them rise overnight.
Heat the peanut oil and meanwhile cut the parchment paper around the doughnuts. Fry the doughnuts by placing them in the oil directly with the parchment paper so as not to deform them by touching.
Drain them on absorbent paper or bread paper and pass them immediately in sugar.
