Pop Steals Italian Donut Recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cups flour
4 Russett potatoes, mashed or use your leftover potatoes (About 3 cups)
1 1/4 cups warm milk
3/4 cups sugar
3/4 cups butter or lard
1 tsp salt
2 large eggs
1 pkt (2.5 tsp) dry yeast
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Directions: |
Directions:Grab the necessary ingredients and get down with making dough. Woohoo! First I warmed up some milk in the microwave on 30-second intervals. Then into a mixing bowl (with the dough hook attachment), I placed two eggs and sugar. I think its best to lightly break up the eggs before mixing it with the sugar to evenly distribute the whites and yolks. Break up the eggs and the sugar then place it on the machine to mix while you pour in the warmed milk and the yeast. Stir for about 2 – 3 mins. I actually stopped the machine, covered the bowl with a plate and left the yeast to activate for about 10 mins. Then I added the mashed potatoes + butter and returned the mixture to the machine to mix.
Then add the flour one cup at a time and knead the dough for about 5 mins. Turn off the machine, turn out the dough on a floured surface and pat into a general rectangle shape. Make sure you flour your hands and the top of the dough generously to avoid a sticky mess. With enough flour I found the dough to be very manageable. Take a rolling pin and roll out the dough to about 1/3 inch thick. Then cut out rounds with a pastry cutter and place the rounds onto a cookie try lined with lightly dusted parchment paper.
Heat up some veggie or peanut oil in a pot or a shallow frying pan. Then begin frying your donuts two at a time. They brown rather quickly so keep an eye on them. Once they hit the oil they fluff up almost immediately so don’t put too many in the pan at once. They only take about 2 – 3 mins to cook; remove and drain on kitchen towels. Fabio recommends that you then brush the tops with melted butter and dust LIBERALLY with sugar all over. I personally skipped the melted butter bit and only dusted the tops with icing sugar.
In his video demo, Fabio claimed these donuts were the “sexiest and fluffiest” donuts you will ever come across … and after making these I have to say he wasn’t kidding. These babies fell apart like clouds when I tore one open. They were sweet and sooooo airy, and I did not taste any potato whatsoever. |
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Number Of
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Number Of
Servings:30 |
Personal
Notes: |
Personal
Notes: This recipe was a great find because of the secret ingredient> Leftover mashed potatoes. We always have those on hand. It aides in making a great fluffy, tasty donut, but no mashed potato taste. Leave it to the Italians to make a donut that calls for one of our most plentiful leftovers, and doesn't have a hole. Chef Fabio is my hero. BELLISIMO!!!
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