Autentico: How to Make Italian Doughnuts

Chef Fabio shares how his mother used to make Italian doughnuts with left over potatoes. This video shows how to make these sweet treats. Have you ever had this?

PERFECT DOUGHNUTS
Recipe by Fabio Viviani
Yields 1-2 Dozen, depending on size

Ingredients:

4 small potatoes, peeled and quartered
1 cup plus ¼ cup milk, warmed
2 large eggs, lightly beaten
¾ cup lard
¾ cup sugar
1 package (or 2 ¼ tsp.) active dry yeast
4 ½ cups bread flour
1 tsp salt
Extra light olive oil for frying
1 Tbsp. butter, melted
Additional sugar

Method:
Boil potatoes and allow to cool before mashing.
In a stand mixer with the hook attachment, mix milk, eggs, sugar and yeast on low for 2 minutes allowing the yeast to activate.
Add the mashed potatoes, then lard, then flour one cup at a time, until it is all added. Then add the salt and mix until dough is soft and supple.
Knead and add additional ¼ to ½ cup flour if necessary: the dough should be really soft, but NOT sticky.
Roll out dough to ½-inch thickness with a rolling pin.
Cut out doughnuts with a pizza cutter.
Place on greased baking sheets; cover with a damp, lightweight towel and let rise until almost doubled in size, about 30 minutes.
Cook in oil heated to 340 degrees F, till browned on both sides, flipping them over a few times to get even color.
Remove from oil and place onto paper towels to dry.
If desired, brush warm doughnuts with melted butter and dip in powdered sugar.

Video from youtube

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