Italian Potato Doughnuts
 
 
Author:
Recipe type: Dessert
Cuisine: Italian
Ingredients
  • 1lb russet potatoes (peeled weight)
  • 1Cup whole milk
  • ½ T fresh yeast
  • 4 each eggs
  • 4.5 cup OO flour
  • 1.5 t salt
  • ¼ cup sugar
  • ½ cup olive oil
  • 2 T sweet dry vermouth
  • 1 each orange zested
Instructions
  1. Starting in cold water, simmer potatoes until soft. Rice potatoes and set aside. Pitch yeast into milk that is above 75 degrees and wait ten minutes. Add all other ingredients, reserving flour, and whisk. Sift in flour and begin kneading. Knead for two minutes then place in large bowl that has been lightly oiled cover with towel and place bowl in a warm but not hot space and wait until dough has doubled in size, approx. 45 min to an hour. Remove dough on to floured work surface and knead again for 30 seconds. Cut 1 ounce portions and roll into doughnut shapes and place on to lightly floured sheet tray. Leave at room temp for an hour until they double in size or place in refrigerator over night.
  2. To cook
  3. Place portioned dough into preheated canola oil at 350 degrees, for one minute then flip and allow to cook another 1 minute. Remove and place on grease absorbent surface. Glaze immediately. And serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/michaels-pizzeria-brings-italy-to-the-coachella-valley/