Our Recipes Potato doughnuts
Blog: Il mondo di Ramy *food*
|Molino Soncini Cesare Cake Line type-00 flour for Cakes
|vegetable margarine, melted
|grappa or Italian lemon liquor
|grated lemon rind
Ingredients for the filling/topping
150g sugar, 50g powdered cinnamon
Boil the potatoes in lots of water for 45 minutes: once cooked, drain, peel immediately, and mash. Place the flour in your dough-maker, make a hole in the middle, and add the eggs, sugar and melted margarine, your potatoes and the yeast. Start to work at speed n.2, and then slowly add your chosen liquor (see video at the link below). Once you have a smooth paste, add the lemon rind and continue to work. Remove the mix from the dough-maker, and place on a floured surface. Cut strips at least 2cm wide, and use the tip of your finger to roll them: divide into pieces of 20cm long. Cross the two ends of each piece to form the classic Italian ciambella shape. Lay out all your pieces on a table, and keep warm with a cloth for three hours. Once rested, heat the cooking oil in a large pan, and when it is hot, fry each doughnut for 3-4 minutes, or until golden on both sides. Mix the sugar and the cinnamon for the topping in a small pot, and cover both sides of each doughnut with some of the mix.
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