Mini Italian Doughnuts

Stephen and I both have very strong personalities, and so we clash horribly on a lot of issues. I'm proud and stubborn, and he thinks he's right about everything. We also have a good set of lungs each, so when we argue we bring the house down.

One thing we constantly argue about is our diet - every time I try to put us on the healthy track, Stephen comes out with a cheesecake recipe or triple-choc mud cake that we just HAVE to try, and it doesn't take much pressure for me to concede. It's when the plate's licked clean that I start going off at him, and that happened last week when he made these mini Italian doughnuts.

They are deliciously light and fluffy inside, and are made golden and crispy on the outside with deep frying. The potato in the mixture makes it a touch denser, which it really needs. Rolled in cinnamon sugar, they're sweet and moreish. I also think some dulce de leche wouldn't go amiss for something a bit different. They are wondrous specimens, but I'm STILL angry at Stephen for making them when I was trying to be good. Grrrrrr.

 

Mini Italian Doughnuts
*Adapted from the MKR website

INGREDIENTS

300g 00 flour (or all-purpose if you don't have 00)
150g caster sugar
15g dried yeast
250g desiree potatoes, peeled
25g butter
1 egg
125 mL lukewarm milk
2 teaspoons ground cinnamon

 

    1. Combine flour, 50 grams of the sugar and yeast in a small bowl. Meanwhile, add peeled potatoes to a saucepan of cold, salted water and bring to a boil. Boil until tender, then drain. Mash the potato, or push through a ricer, and transfer to a large bowl.

    2. While potatoes are still warm, add flour mixture as well as butter, egg and milk. Bring all ingredients together and kneed very lightly for a few seconds to form a soft dough.

    3. Roll walnut-sized balls into 8cm long sausages. Join sausages at the ends to form the doughnut shapes, then place on a floured tray, 3cm apart. Leave to rise, covered, in a warm place for 30 minutes.

    4. Combine cinnamon and 100 grams of sugar in a shallow bowl or plate.

    5. Deep fry the doughnuts in small batches until golden brown, turning over after a couple of minutes. Drain on paper towel, then roll in the sugar mixture.

Serve warm. Makes around 30.

Comments

[muppy]

oooooh i like your new header! Fortunately I control the food in our house, so I can only blame myself for making sweet things.

[Mary]

These are really wonderful. I love donuts and I know I'd enjoy these. I hope you have a great day. Blessings...Mary

[Maria @ Scandifoodie]

They look perfect, potatoes must give them lovely flavour and texture!

[InTolerantChef]

Oh now I'm mad at him too- how dare he tempt me with such amazing, yummy, crispy, beautiful.... I mean not so healthy but amazing, yummy, crispy... No No, stay mad and don't give in to temptation!

[briarrose]

Yea...there would be no behaving with these on the counter. :) Tasty little doughnuts.

[Lorraine @ Not Quite Nigella]

I think I sound more like Stephen in dietary proclivities!