← Nouns Cooking · Italian

Ingredients

• 250 g floury potatoes
• 500 g strong white flour
• 7 g dried yeast
• 120 ml whole milk, lukewarm
• 2 Eggs
• 60 g sugar, for the dough
• 80 g soft butter
• 1 lemon, zest grated
• 1 tsp Salt
• 1 l sunflower or peanut oil, for frying
• 150 g sugar, for rolling

Method

1. Boil the potatoes in their skins for 25–30 min until soft, peel and press through a ricer. Let them cool until just warm.
2. Mix the yeast into the warm milk. In a bowl, combine the flour, potatoes, sugar, zest and the milk mixture, then add the eggs and knead for 5 min.
3. Add the butter a little at a time with the salt and knead for 8–10 min more until smooth and elastic. Cover and leave to rise in a warm place for 1–2 hours until doubled.
4. Divide into 12 pieces, roll each into a 20 cm rope and join the ends into a ring. Set on squares of baking paper, cover and prove for 45 min until puffy.
5. Heat the oil to 170°C (340°F). Slide the rings in, paper and all (pull the paper out after a few seconds), and fry for 1–2 min per side until deep golden.
6. Drain briefly and roll in sugar while still hot. Best eaten the same day.

Tips

• Use dry, floury potatoes; waxy ones make a sticky dough.
• Contains gluten, eggs and dairy. Never leave hot oil unattended.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Cooking with Manuela