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Potato DoughnutsA web-exclusive recipe from Italian Cooking and LivingRegion: 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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