Soft, light and delicious, potato donuts are one of the best Carnival recipes you can prepare.
Carnival desserts are par excellence fried and these potato donuts are certainly no exception. We will also reveal some tricks for you cook them in the oven while keeping them soft and spongy, but we warn you: fried are a whole different story. One time then pass in the sugarthen, these potato donuts will make young and old happy.
It is customary to prepare fried donuts with potatoes because the boiled potatoes, added to the dough, give consistency without weighing it down. On the other hand, it is certainly not the only recipe in which they are included. Just take care of add them cold and, following our instructions, you will get really amazing sweet potato donuts!
How to make potato donuts: the recipe
Begin boiling the potatoes in plenty of salted water until they are tender to the core. Depending on the size it will take 30 to 40 minutes.
Remove the peel and crush them still hot so as not to work too hard and transfer them to a plate.
In a glass, dissolve the yeast in the latte lukewarm while separately, on the work surface or in a bowl, sift the farina.
Add the puree potatoesil burro soft, lo sugarl’egg and the latte and mix first with a fork then by hand. You’ll have to get a smooth and elastic brick.
Then set it to bump up in a bowl, covered with plastic wrap or with a cloth, in the oven off with the light on until it has doubled in volume. It will take approx 2 ore.
After the first leavening, remove portions of dough of the size you prefer, give them the shape of a loaf by working them with your hands then close in a donutpressing well.
As they are ready, put them on bump up on the baking sheet lined with parchment paper until doubled in size. Also in this case the best choice is the oven off with the light on.
At this point, all you have to do is heat the oil until the seeds are ready 170°C and fry the donuts, a few minutes on each side and a few at a time, until they are golden brown on both sides.
Drain them with one slotted spoon, dab them with paper towels: the recipe calls for them to be “dipped” still hot in sugar, but if you don’t like it, avoid this last step. Serve hot.
The variant: baked potato donuts
The procedure is completely similar to the fried version, including the two leavenings. When they are well swollen, however, cook them a 180°C for 15-20 minutes depending on size. The baked potato donuts are ready when they are golden brown.
To best enjoy potato donuts, it is advisable to consume them immediately. Alternatively they can be stored for 1-2 days in the refrigerator, in an airtight container. You can use the oven to warm them up.
READ ALSO: The best Carnival desserts of the Italian tradition
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