SALTED DONUTS are the savory version of the traditional Neapolitan Graffe.They are perfect to serve as an appetizer or aperitif accompanied by cured meats and cheeses
Ingredients
- 500g Flour
- 250 g Boiled potatoes
- 12 g Dry brewer’s yeast
- 150 g Warm water
- 50 g Butter
- 1 Egg
- 1 pinch Salt
- Peanut oil for frying
Instructions
- To prepare the savory fried donuts, first boil the potatoes in plenty of salted water. When they are soft, drain them, peel them and mash them well while they are still hot and leave to cool slightly.
- In the meantime, prepare a pre-dough, a kind of yeast: in a bowl, dissolve the fresh brewer’s yeast in the warm water and add two tablespoons of flour taken from the total. Mix and let the yeast rest for about an hour, until bubbles form on the surface.
- By hand or in a bowl of a planetary mixer, pour the previously sifted flour, the mashed potatoes, the yeast and start kneading. Add the egg and the pinch of salt and continue to work. Finally, add a small piece of soft butter at a time, and continue kneading with the dough hook for another 10-15 minutes until you obtain a smooth and soft dough.
- Let the dough rest until it doubles in volume (about 2 hours)
- When the dough has doubled in volume, place it on a lightly floured pastry board and roll out a rectangle about 1 cm thick. With a pastry cutter of about 5 cm make circles and with another smaller one make a hole in the center or if you don’t have one with a cup and a cap or a liqueur glass for the central hole.
- Let the donuts rise for another hour covered with a cloth.
- Heat plenty of oil for frying and immerse the donuts 2 at a time, brown them and drain them on absorbent paper.
- Once the second leavening time has passed, pour the oil into a pan with high sides and a thick bottom. As soon as the oil is hot, dip the donuts into the hot oil. Cook both sides for a couple of minutes. Place them on a tray covered with absorbent paper.
- Serve the salted fried donuts piping hot!
