donut - zeppole (potato)

By tinathorn

Ingredients

• 1 Lb Flour
• 2 Medium boiled potatoes
• 1/4 Oz Active dry yeast
• Pinch of salt
• Granulated sugar or powder sugar
• 2 Cups lukewarm water
• Olive oil for frying

Details

Servings 1
Adapted from cookingwithnonna.com

Preparation

Step 1

In a large bowl add the flour and the mashed potatoes.

Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.

Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.

The consistency of the dough should be rather soft. Add a bit of extra water or flour to adjust.

Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.

Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.

Turn the dough in the oil until it is golden in color. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of granulated sugar on all sides. Alternatively you can use powder sugar.