Ingredients:
- 500 g Manitoba Flour ,
- 3 eggs,
- 100 g of butter,
- 60 g of sugar,
- 1 teaspoon of acacia honey,
- grated lemon peel,
- 8 g of salt,
- 25 g of beer yeast,
- 120 ml fresh whole milk,
- 300 g of potatoes read.
Preparation:
- Boiling potatoes,
- Melt half the sugar in warmed milk,
- pour the liquid into a bowl and crumble the yeast;
- combine 130 gr of flour into the bowl and mix with a fork until it is obtained without lumps
- cover with transparent film and let it double volume, for about 40-50 minutes.
- Peel the potatoes and crush them, then let them cool.
- Place the remaining flour in a bowl and add the now warm potatoes, remaining sugar, salt, honey, grated 1 lemon peel, lightly beaten eggs.
- Then combine the yeast compound that will have doubled its volume.
- Knead well and when all the ingredients are combined, add the butter at room temperature by splitting it with your hands.
- Work to mix all the ingredients until you get a smooth and homogeneous dough
- let it stand for at least two hours in the bowl sprinkled with little flour and covered with transparent film.
- work the dough until you get a cylinder.
- from the cylinder, weighing about 60 grams of one piece with which the balls are made.
- Divide the dough slightly to form a slightly larger hole and place the donuts on a baking sheet.
- Cover the donuts with another jug ​​and let it rise for another hour (or until the volume is doubled).
- Fry the donuts in abundant peanut oil
- donuts must float in the oil and be twisted two to three times per side so that they can gently and gently swell.
- Drain donuts with a foam and put them on drain on the absorbent paper, then sprinkle them with sugar.
