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Mario Batali's Potato Doughnuts

Potato Doughnuts Mario Batali
Hybrid Pastries
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by :
Potato Doughnuts Recipe: If a latke and a doughnut got together, then this savory, yet sweet delight would be the result.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 pound Russet Potatoes (peeled and cut into chunks)
    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.
  • 2
    1/2 cup Whole Milk
    2 teaspoons Active Dry Yeast
    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. 
  • 3
    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
    Add the eggs, flour, salt, sugar, the 1/2 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.
  • 4
     
    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. 
  • 5
    Granulated Sugar (for dusting)
    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. 

    Helpful Tips:
    1. You can add a little sugar to the milk to help activate the yeast.
    2. If you don't like vermouth, then you can substitute Sambuca.
    3. Add flour slowly until the proper consistency is reached; you may not use all of the flour.
    4. Rather than frying, you could bake these donuts, although they may not become as crispy.
 
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