Italian Potato Donuts

by G Hwang

Information

Ingredients

1 package active dry yeast

1 cup warm buttermilk (not hot)

1-1/2 cups warm plain mashed potatoes

3 eggs


1/3 cup butter, melted

3 cups sugar, divided

4 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

6 cups all-purpose flour

zest of 2 oranges

vegetable Oil for deep-fat frying

1/2 teaspoon ground cinnamon

Directions

In a large bowl, dissolve yeast in warm buttermilk.( make sure it is not hot but warm )
Add the cooked mash potatoes, eggs and butter.

Add 2 cups sugar, baking powder, baking soda, salt, nutmeg, 3 cups flour & zest of 2~3 oranges.

Beat until smooth. Stir in enough remaining flour to form a soft dough.
Do not knead. Cover for about 2 hours.

Floured surface and divide into fourths.Knead the dough.

Make even balls of dough than Roll each portion on the flour surface. Roll 1" thick and twist. ( as seen in the photo)

use either an electric skillet or deep fryer. Before placing the donuts in oil make sure the oil is hot. Heat oil to 375°.

Fry donuts a few at a time, until golden brown on both sides.

Drain on paper towels.

Combine remaining sugar and cinnamon in a small bowl than roll each donuts in the cinnamon-sugar mixture while donuts are still warm.

Yield: about 24 donuts give or take.