Steps

• Bring the butter to room temperature.

  Wash the potatoes well and then cook them with the skin on until soft when pricked with a fork.

  Now drain the potatoes and mash them with a potato masher while they are very hot, then add the butter and mix until it melts.

  

• Heat the milk and dissolve the yeast and sugar in it.

  Mix and add the grated lemon zest and mix well.

  Add the whole eggs and mix with a fork.

  

• Once the eggs are well incorporated, gradually add the flour, first mixing with a fork and then

  

• kneading with your hands to obtain a smooth and elastic dough.

  It’s time to transfer the dough onto a floured work surface and knead very well for 10 minutes until smooth.

  

• Transfer the dough for the Neapolitan doughnuts into a bowl covered with a clean tea towel or plastic wrap and let it rise for 2 hours in a warm place.

  

• After the time has passed, take the dough and deflate it with your hands, then press it with your palms to about one finger thickness.

  This operation can also be done with a rolling pin, but please be careful to smooth the dough gently so as not to lose the leavening.

  

• Meanwhile, cut squares of parchment paper the size of your doughnuts.

  Now take 2 pastry cutters or a glass and a bottle cap, which we will use to create the doughnut and the hole in the middle.

  

• Place all the doughnuts you’ve created on a baking sheet on top of the parchment squares and let them rise for another 50 minutes covered with a tea towel.

  

• At the end of rising, heat plenty of seed oil, and when it’s very hot, fry one or two doughnuts at a time with the parchment paper, fry for a few moments, and then flip to remove the paper.

  Continue until each doughnut is well browned.

  

• Then drain the Neapolitan doughnuts on absorbent paper and immediately roll them in granulated sugar so it sticks.

  

• Put the lemon zest and sugar in the bowl, pulverize: 10 sec./speed 10. Transfer to a bowl and set aside.

  Put the milk and yeast in the bowl, dissolve: 1 min./37°C/speed 2.

  

• Add the lemon-flavored sugar, butter, potatoes, all-purpose flour, and eggs, knead: Spiga /3 min.

  

• Transfer the dough for the Neapolitan doughnuts into a bowl covered with a clean tea towel or plastic wrap and let it rise for 2 hours in a warm place.

  

• After the time has passed, take the dough and deflate it with your hands, then press it with your palms to about one finger thickness.
  

  

• This operation can also be done with a rolling pin, but please be careful to smooth the dough gently so as not to lose the leavening.

  
• 

• Now take 2 pastry cutters or a glass and a bottle cap, which we will use to create the doughnut and the hole in the middle.

  

• Place all the doughnuts you’ve created on a baking sheet on top of the parchment squares and let them rise for another 50 minutes covered with a tea towel.

  

• At the end of rising, heat plenty of seed oil, and when it’s very hot, fry one or two doughnuts at a time with the parchment paper, fry for a few moments, and then flip to remove the paper.
  Continue until each doughnut is well browned.

  

• Then drain the Neapolitan doughnuts on absorbent paper and immediately roll them in granulated sugar so it sticks.

  

• The Neapolitan Doughnuts are ready from Christmas to…Carnival