Potato donuts

Potato donuts
Emilia Romagna
Ingredients for 4 people: 
  • 250 g of Patata di Bologna DOP
  • 500 g of flour
  • 50 g of butter
  • 20 g of sugar
  • 2 eggs
  • 25 g of brewer's yeast
  • 2 tablespoons of milk
  • 1 lt. of frying oil
  • 4 tablespoons of sugar to decorate
  • grated zest of half a lemon
  • 1 pinch of salt

A real treat: the classic fried Italian donut gets even softer and tastier with the addition of Patata di Bologna DOP.

Preparation steps: 
  • Wash the potatoes thoroughly.
  • Boil them for 30 minutes.
  • Pour the warm milk and a tablespoon of sugar in a bowl.
  • Melt the yeast in the milk and mix thoroughly.
  • Cover the bowl and keep it warm (the ideal temperature is about 25°C).
  • Let it rest until it starts to grow.
  • Check the potatoes, and drain them when they are soft.
  • Let them cool down and peel them.
  • Squeeze them in a bowl with a masher.
  • Add butter, eggs, the remaining sugar, lemon zest and salt.
  • Mix thoroughly with a fork.
  • Add the yeast mix and the flour.
  • Mix using you hands on the table.
  • Work until the dough is smooth and uniform.
  • Put the dough in a bowl.
  • Cover the bowl and keep it warm (the ideal temperature is about 25°C).
  • Let it grow until it doubles its volume.
  • Knead the dough for 1 minute and divide it in smaller dough balls.
  • Dig a hole in each ball with the handle of a ladle and the hands.
  • Cover a baking plate with baking paper.
  • Place the donuts on the paper 10 cm apart from each other.
  • Cover with a clean doth and keep warm.
  • Let the donuts grow for 20 minutes.
  • Pour the oil in a deep pan and put the pan on medium heat (be careful not to burn the oil!).
  • Dip a couple donuts each time in the pan.
  • Fry the donuts for 2 minutes on each side.
  • When they are golden, drain them.
  • Place the donuts on blotting paper.
  • Sprinkle them with sugar.
  • Serve hot.