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Potato Doughnuts

A web-exclusive recipe from Italian Cooking and Living

Region: Marche
Chef: Massiomo Bomprezzi

    500g boiled potatoes
    100g butter
    1kg flour
    4 whole eggs
    100g brewer’s yeast
    100g raisins
    100g sugar
    milk

Mound the flour on a pastry board and mix with the sugar; dissolve the yeast in a little warm milk; add to the flour along with the other ingredients. Add the boiled potatoes, put through a ricer. Work all the ingredients together to make a soft dough. Make doughnut shapes and let rise. Fry in hot oil, drain and sprinkle with sugar.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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