The best and softest donuts you’ve ever tasted!

Boil the potatoes, mash them, and add the other ingredients. Hot and covered in sugar, they’ll be a hit!
Ingredients:

300g 00 flour,
200g Manitoba flour
, 200g boiled potatoes,
30g sugar,
50g butter,
2 eggs
, 100ml milk,
15g brewer’s yeast (or 7g dry yeast),
1 tablespoon grappa,
Zest of 1 orange,
Zest of 1 lemon,
Peanut oil to taste (for frying),
Granulated sugar to taste (for sprinkling ),
Flour to taste (for the pastry board).

Preparation:
1. Wash the potatoes and boil them in water or in the microwave (15-20 minutes) until soft. Drain and mash them with a potato masher without peeling them.
2. In a large bowl, combine the 00 flour and Manitoba flour, making a well in the center. Add the sugar and eggs, then the mashed potatoes.

3. Add a tablespoon of grappa and mix well.
4. Dissolve the brewer’s yeast in the warm milk and pour it into the dough. Work everything together in the bowl until the dough forms a smooth, non-sticky dough.
5. Transfer the dough to a floured surface and continue kneading until it forms a smooth, non-sticky ball.
6. Separately, combine the softened butter with the orange and lemon zest, then add the flavored butter to the dough one tablespoon at a time. Continue mixing until the butter is completely absorbed.
7. Cover the dough with plastic wrap and let it rise for about 2 hours, until it has doubled in size.
8. After rising, deflate the dough slightly and transfer it to a floured work surface. Roll it out with a rolling pin until it is about 1.5 cm thick.

9. Use a 10 cm pastry cutter to shape the doughnuts and a smaller one to make a hole in the center. If you don’t have pastry cutters, you can shape them into small loaves and roll them up to form donuts.
10. Arrange the doughnuts on squares of parchment paper and let them rise for another 30 minutes.
11. Heat plenty of peanut oil (160°C) in a large skillet. Fry the doughnuts one at a time, removing the parchment paper after a few moments.
12. Turn the doughnuts over to brown evenly on both sides. Once they’re golden and puffed up, drain them and immediately roll them in granulated sugar.
13. Serve the doughnuts hot, soft and delicious!