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Sardinian Potato Doughnuts
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Yield: about 20-25 small doughnuts
Preparation time:
Total time:
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| (from Dolce Italiano: Desserts From The Babbo Kitchen by Gina DePalma) | |
| 1 large | baking potato, (approx 8 or 9 oz) |
| 1 | orange |
| 1 cup | whole milk |
| 1 teaspoon | saffron threads |
| 3 teaspoons | active dry yeast |
| 4 cups | unbleached, all-purpose flour |
| 1 teaspoon | kosher salt |
| 1 large | egg |
| ¼ cup | grappa |
| ¾ cup | granulated sugar |
| 6 cups | olive oil for frying |
Confectioners’ sugar for dusting
Boil the potato in lightly salted water until it is tender when pierced with a knife. Drain the water and allow the potato to cool slightly, then peel off the skin. While the potato is still warm, put it through a ricer, spreading the riced potato on plate to cool completely.
In the meantime, zest the orange and squeeze the juices into a small bowl, straining out any seeds. You should have ½ cup of orange juice, (4 fl oz, 118 ml). Scald the milk in a small saucepan and add the saffron. Set the pan aside and allow the saffron to infuse and color the milk, whisking occasionally, until it has cooled to lukewarm, about 105 °F. Whisk the yeast into the warm milk to dissolve it, and allow the mixture to proof for five minutes.
Place the flour in a large bowl and combine it with the salt. Add the potato to the bowl. Whisk the egg together with the orange juice and zest, grappa and sugar, then add this mixture to the flour and potato along with the warm milk and yeast mixture. Work the ingredients together with a fork, then by hand into a ball of dough. Transfer the dough to a lightly floured board and knead it, adding more flour if necessary until the dough is smooth and elastic, about 2 minutes.
Place the dough in greased bowl, turning it once to coat it, and cover the bowl with plastic wrap or a damp towel. Place the bowl in a warm place to rise until doubled in bulk, about 2 hours.
Heat the olive oil in a heavy-bottomed stockpot or countertop fryer to 360 °F. Break off one-inch pieces of dough and roll them into balls with the palms of your hands.
Fry the zippulas, 3 or 4 at a time, until they are golden brown and crispy, turning them to brown evenly. Drain the doughnuts on paper towels, dust them with powdered sugar and serve while warm.
Makes about 20-25 small doughnuts
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