Follow these steps for perfect results
milk
warm
yeast
crumbled
baking potatoes
peeled and cut into chunks for boiling
eggs
flour
sugar
extra-virgin olive oil
amaro
orange
zested and juiced
Confectioners' sugar
for dusting
Heat milk in a small saucepan over low heat until warm.
Crumble yeast in the warm milk and let it sit for 15 minutes until foaming.
Place potatoes in a large pot, cover with water, and bring to a boil; cook until tender.
Drain the potatoes and pass them through a food mill or ricer; place in a large bowl.
Add eggs, flour, sugar, 1/4 cup olive oil, amaro, orange juice, and zest to the potatoes and mix well to combine.
Add the yeast mixture to the potato mixture and knead well, adding more flour as necessary to prevent the batter from becoming too sticky.
Let the dough rise in a warm place for 1 hour.
Divide the dough into four equal pieces and roll each piece out to form a 1 1/2-inch thick dowel.
Cut the dowels into 5-inch lengths and form little doughnuts.
Place the doughnuts on a well-oiled baking sheet and let rise until they double in volume.
In a tall-sided pot, heat the quart of olive oil to 375 degrees F.
Working in batches, fry the doughnuts in the hot oil until golden brown, about 5 minutes per batch.
Remove the doughnuts with a slotted spoon and allow them to drain on a plate lined with paper towels.
Dust with confectioners' sugar and serve.
Expert advice for the best results
Ensure the oil temperature is consistent for even cooking.
Do not overcrowd the pot when frying the doughnuts.
Use a candy thermometer to monitor the oil temperature accurately.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Arrange doughnuts on a platter and dust generously with confectioners' sugar.
Serve warm with coffee or milk.
The sweetness of the latte complements the doughnuts.
Discover the story behind this recipe
Comfort food, often enjoyed during breakfast or as a dessert.
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