Fried Donuts

Peel the potatoes, cut them into even pieces and place them in the steamer basket. Cover the shallow pan and cook them until they are tender in the center, checking with the tip of a knife. Then transfer them to a bowl and let them cool completely before continuing.

Pass the cold potatoes through a ricer twice or sieve them carefully. This will result in a fine, lump-free puree that will be evenly incorporated into the batter, leaving no solid particles that could compromise the shape and softness of the donuts.

Combine the puree with the flours, then add the eggs, butter, sugar, fresh yeast, the citrus zest, and a pinch of salt. Mix the ingredients until you obtain a soft, smooth, and well-combined dough, with no traces of dry flour.

Collect the dough in a bowl and cover it with a clean kitchen towel Let it rise until it has doubled in size. The time depends on the ambient conditions: consider the first rise complete when the dough appears visibly swollen and firm.

Roll out the dough on a work surface until it's thick enough to shape, then cut out the donuts. Arrange them neatly, leaving space between each one so they can expand without sticking together during the second rise.

Cover the donuts again with a clean kitchen towel and let them rise for at least an hour. Check the growth by observing the surface: the loaves should be puffier and lighter, while still maintaining a clearly recognizable central hole.

Fry the donuts in plenty of oil, keeping an eye on them to prevent them from browning too much. Turn them when necessary and remove them from the heat as soon as they are cooked through and lightly golden, without over-browning.

Drain the fried donuts and, while they are still hot, pass them through the granulated sugar evenly. Serve warm: the potatoes contribute to a soft texture that's especially appreciated when freshly prepared.