Preparation time: 30 minutes
Recipe for: 6 persons
Chef Francesca Bencivenga
1 ½ cup of all-purpose flour • ½ cup of Manitoba flour • 1 egg • 3 spoons of sugar • 1 fluid once of corn oil • ½ cup of lukewarm milk to melt the potatoes flakes • ½ potatoes flakes • 0.35 oz yeast + 2 spoons of milk • 2 spoons of rum or limoncello or vanilla extract •salt
Warm the milk to melt the potatoes flakes and allow it to cool down.
Mix sugar, egg, oil and yeast already melted into the milk.
Add all the flour, salt, vanilla extract and the melted potatoes flakes.
Knead the mixture until smoothed and elastic.
Cover the dough and let it rise until double.
Roll the dough onto a floured surface to ½ inch thickness.
Cut with a floured donut cutter.
Let it rise for another 30 minutes.
Heat the oil at 350F.
Fry the donuts.
Dry the donuts with paper towel.
Add powdered sugar.
Let it cool before serving.