INGREDIENTS

150 ml (2/3 cup) lukewarm milk

3 g (1 tsp) dry yeast

750 g (6 cups) all-purpose flour

2 eggs

120 g (1/2 cup) sugar

300 g boiled potatoes

80g (5 tbsp) melted butter

2 g (1 tsp) lemon zest

Vegetable oil (for frying)

Sugar (for coating)

METHOD

In a bowl mix milk with dry yeast, set aside.

In another bowl combine flour, boiled potatoes, and sugar, mix well.

Add eggs, yeast mixture, and stir to combine.

Add lemon zest and melted butter and continue to knead the dough with your hands until you receive an elastic dough.

Form the dough into a ball, cover with plastic wrap and let rise for 3 hours.

Transfer the dough onto a working surface and roll with a pin. Use a bowl to cut out circles 8-9cm in diameter and some smaller bowl or a glass to cut out the donut hole.

Place each donut onto a piece of baking paper and let rest for 1 hour.

Fry donuts in hot oil for 2-3 minutes per side.

Coat in sugar and serve.

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