Ingredients:

3 medium potatoes (300 gr)

1 teaspoon salt

1 egg

1 cup potato broth

1 teaspoon dry yeast (7g)

1 teaspoon sugar

450-500 gr wheat flour

1 tablespoon vegetable oil

Plum jam (optional)

Instructions:

Cook the potatoes and mash them into a puree.

In a large bowl, combine the mashed potatoes, salt, egg, potato broth, yeast, and sugar.

Mix well.

Gradually add the flour until the dough is soft and elastic. Knead the dough for 10 minutes on a lightly floured surface.

Brush the dough with vegetable oil, place it in a bowl, and cover it with a clean kitchen towel.

Let the dough rise in a warm place for 30 minutes.

Heat vegetable oil in a large pot or deep fryer to 350 degrees Fahrenheit (175 degrees Celsius).

Divide the dough into equal parts and roll them into balls.

(Optional) Make a small indentation in the center of each dough ball and fill it with a teaspoon of plum jam.

Seal the dough ball closed.

Gently flatten the dough balls into doughnuts.

Fry the doughnuts in batches for 2-3 minutes per side, or until golden brown.

Drain the doughnuts on paper towels and serve warm.

Tips:

If the dough is too sticky, add more flour, one tablespoon at a time, until it becomes manageable.

You can use any type of cooking oil for frying.

If you don’t have potato broth, you can use water or milk instead.

Powdered sugar or cinnamon sugar can be used to dust the doughnuts before serving.