Saint Joseph’s Potato Doughnuts are a dessert usually made for Father’s Day, especially in central and southern Italy.
One thing is certain, in Abruzzo they are prepared all year round and especially for Father’s Day!
These doughnuts, also known as fried donuts in some places, are a true delicacy, and I must say that Father’s Day at my house isn’t celebrated without them, fragrant, soft, and super tasty.
They are fried, so a bit caloric, but on holidays, you can’t think of everything, so make them and enjoy!
Let’s get to work and make them for our children’s fathers or our fathers…fried Saint Joseph’s Doughnuts…they will be highly appreciated!!!
150 Kcal for each doughnut
- Difficulty: Medium
- Cost: Low
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients to make Saint Joseph’s Potato Doughnuts
- 3 medium eggs
- 3 tablespoons Sugar
- 140 ml Whole Milk
- 0.88 oz fresh yeast, or 0.35 oz for a longer rising time
- 1.41 oz butter or margarine
- 1 pouch Vanillin or liquid vanilla
- Grated zest of 1 lemon
- 1 Potato (mashed) – about 8.82 oz raw –
- 26.46 oz about all-purpose flour + 1.41 oz for the work surface
- Sunflower oil for frying
- 3.53 oz Sugar
Preparation of Saint Joseph’s Potato Doughnuts
In the mixer, dissolve the fresh yeast with the lukewarm milk, then add sugar, vanilla, grated zest of one lemon, margarine, previously boiled and mashed potato, and mix just enough to combine the ingredients a bit.
At this point, add the eggs and the flour a little at a time until fully incorporated while working the dough in the mixer between additions.
Not all the flour may be needed, depending on the size of the eggs and how watery our potatoes are.
Once a well-mixed and non-sticky dough is obtained, place it in a large bowl and let it rise for about 2 hours until doubled in a warm place.
Once risen, take the dough and form into ropes, join them to form the doughnuts as shown in the picture and let them rest for at least 30 minutes, then heat the oil for frying and cook on medium heat.
Once cooked, drain on paper towels then roll them in sugar.
Serve them hot if possible.
