WEEKDAYS 1e|12c|p

Potato Doughnuts

Mario Batali
Servings: 8
2+ hr

If a latke and a doughnut got together, then this savory, yet sweet delight would be the result.

  • Ingredients
  • step-by-step directions
Potato Doughnuts
  • 1/2 pound Russet Potatoes (peeled and cut into chunks)
  • 1/2 cup Whole Milk
  • 2 teaspoons Active Dry Yeast
  • 2 large Eggs
  • 3 - 4 cups All-Purpose Flour (or as needed)
  • 1 1/2 teaspoons Salt
  • 2 tablespoons Sugar
  • 1/4 cup Extra Virgin Olive Oil (plus 4 cups for deep-frying)
  • 2 tablespoons Sweet Red Vermouth
  • grated zest and juice of 1 Orange
  • Granulated Sugar (for dusting)
  • Place the potatoes in a large pot, cover with water, and bring to a boil. Boil gently until tender. Drain and pass through a food mill or ricer into a large bowl. Let cool.
  • Meanwhile, in a small saucepan, heat the milk over low heat just until warm. Remove from the heat, sprinkle the yeast into the milk, and let sit for 15 minutes, or until foamy. 
  • Add the eggs, flour, salt, sugar, the 1/4 cup olive oil, the vermouth, and orange zest and juice to the potatoes and mix well to combine. Add the yeast mixture and knead well, adding a little more flour if necessary if the dough is very sticky. Cover and let the dough rise in a warm place for 1 hour, or until doubled.
  • Divide the dough into 4 equal pieces. Roll each one into a 1 1/2-inch-thick rope. Cut each one into 5-inch lengths and form into little doughnuts. Place the doughnuts on a well-oiled baking sheet, cover with a towel, and let rise for 45 minutes, or until doubled. 
  • In a deep pot, heat the remaining 4 cups olive oil to 340 degrees. Working in batches, fry the doughnuts until golden brown, about 5 minutes per batch. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle generously with granulated sugar while hot and serve warm. 
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