Have you ever tasted Staples? You have to indulge in this sin of gluttony at least once!


  • Whole milk (warm) 120 g
  • Flour 00 130 g
  • Dry brewer’s yeast (11 g if fresh) 3 g
  • Potatoes (yellow or white) 300 g
  • Manitoba flour 400 g
  • Flour 00 70 g
  • Medium eggs 3
  • Sugar 50g
  • Butter (softened) 100 g
  • Acacia honey 8 g
  • Lemon zest 1
  • Salt up to 8 g
  • Butter 30 g
  • Peanut oil 1 l
  • Sugar 200g


  1. Wash the potatoes, then boil them; it will take about 30 minutes depending on the size of the potatoes. In the meantime, prepare the yeast: in a bowl add the dehydrated brewer’s yeast to the sifted flour and mix them with warm milk until a homogeneous mixture is obtained.
  2. Cover the yeast with the transparent film and let it rise in the oven off with the light on, for 1 hour.
  3. When the potatoes are cooked, peel them, mash them with a potato masher and let everything cool down.
  4. In a planetary mixer fitted with a leaf, place the two sifted flours and the honey,add the sugar, the now warmed mashed potatoes and the grated rind of an untreated lemon,well washed and dried.
  5. Lightly beat the eggs and add them, then activate the planetary mixer equipped with the leaf: when the dough is very firm and collected on the leaf, replace it with the hook and add the yeast. Continue to work the mixture until the yeast is well incorporated, then add the salt and add the softened butter one piece at a time, waiting for it to be absorbed before proceeding with the next.
  6. Transfer the dough to a lightly greased work surface with a little melted butter and work it with your hands to make it smooth.
  7. Give it a spherical shape and place it in a bowl covered with transparent film, which you have to leave to rise for 2 hours in the oven off with the light on. The ideal temperature for it to rise is 26-30°.
  8. After this time, transfer the dough to the work surface always greased with the remaining melted butter and shape it into a cylindrical shape, then divide it into portions of about 60 g: give each portion a spherical shape, flatten it slightly and pierce it in the center,then gently enlarge the hole: with our doses you will get 20 staples.
  9. Arrange the donuts thus obtained on a baking tray lined with parchment paper,cover with transparent film or a cloth and let them rise in the oven with the light on for 1 hour,they should double in volume.
  10. When leavening is complete, start heating the seed oil in a large pan, it will have to reach 160°.
  11. Cut the parchment paper under each staple in order to create a support so you don’t have to carry them by hand, risking ruining their shape. When the oil has reached the indicated temperature, gently immerse them, accompanying them with the parchment paper.
  12. Fry them one at a time, a couple of minutes on each side. They should brown evenly.When they are well browned on both sides, drain the oil from the staples with a slotted spoon and let them dry on a tray lined with absorbent paper.
  13. In a container place the granulated sugar, in which you have to roll the still hot donuts to coat them completely in sugar:your staples are ready, serve them piping hot!