Potato Doughnuts: Bombe Dolci di Patate

1. 1

   In a small saucepan, heat the milk over low heat until warm.

2. 2

   Crumble the cake yeast in the milk and let sit 15 minutes, until it is foaming.

3. 3

   Meanwhile, place the potatoes in a large pot, cover with water and bring to a boil, cooking until tender.

4. 4

   Drain and pass through a food mill or ricer and place in a large bowl.

5. 5

   Add the eggs, flour, sugar, 1/2 cup olive oil, Campari and juice and zest of orange and mix well to combine.

6. 6

   Add the yeast mixture and knead well, adding more flour if necessary to keep the batter from being too sticky.

7. 7

   Let the dough rise in a warm place for 1 hour.

8. 8

   Divide the dough into 4 equal pieces and roll each one out to form a 1 1/2-inch thick dowel.

9. 9

   Cut the dowels into 5-inch lengths and form little doughnuts.

10. 10

    Place the doughnuts on a well-oiled baking sheet and let rise until they double in volume.

11. 11

    In a tall-sided pot heat the liter of olive oil to 375 degrees F. Working in batches, fry the doughnuts in the hot oil until golden brown, about 5 minutes.

12. 12

    Remove with a slotted spoon and allow to drain on a plate lined with paper towels.

13. 13

    Dust with confectioners sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.