Bomboloni
MAKES 1–2 DOZEN, DEPENDING ON SIZE
American donuts have a hole. Italian donuts don’t have a hole. Why would you want to eat a bite less? Are you crazy?
4 small russet potatoes, about 2–3 cups, peeled and quartered
¼ cup milk, warmed
2 large eggs, lightly beaten
¾ cup sugar
1 package (or 2¼ tsp.) active dry yeast
¾ cup lard
4½ cups bread flour
1 tsp. salt
3 cups olive oil
1 tbsp. butter, melted, plus butter for the pans
Powdered sugar, for dipping
Boil the potatoes and allow them to cool before mashing.
Grease 2 baking sheets.
In a stand mixer with the hook attachment, mix the milk, eggs, sugar, and yeast on low for 2 minutes, allowing the yeast to activate. Add the mashed potatoes, then the lard.
Next add 4 cups of the flour, one cup at a time, until it is all incorporated. Add the salt and mix until dough is soft and supple. Remove the dough to a floured surface and knead for 1–2 minutes, adding additional flour if necessary. The dough should be really soft but not sticky.
Roll the dough out to ½-inch thickness. Cut out circles no bigger than 3 inches in diameter with a knife or a pizza cutter and place them on greased baking sheets. Cover with a damp, lightweight towel and let the doughnuts rise until almost doubled in size, about 30 minutes.
In a deep sauté pan, heat the oil to 340°F and cook the doughnuts until they are browned on both sides, flipping them over a few times to get even color.
Remove them from the oil and place on paper towels to drain. If desired, brush the warm doughnuts with melted butter and dip them in powdered sugar.
TIP: When frying doughnuts, don’t overcrowd your pan. They’ll cook more evenly that way because the oil temperature will remain more constant.