Potato Doughnuts
Cudduri/Grispelle/Cularelli 
There are so many names for this Italian variation of the doughnut that I am not sure what to call it other than a doughnut! During the holiday season when family gets together it is wonderful to set aside a day to make these tasty treats. If you want to save some for a later date, my recommendation is to freeze them once they are cool so they don’t get too chewy and tough. Some members of my family (who will not be named) enjoy the chewiness and are sad when they are fluffy, they are in the minority. I have always enjoyed these. My dad and some family members enjoy tucking a little sardines or anchovies into the dough before it’s fried to give it a savoury salty fish flavour. My kids and husband enjoy a heavy sprinkle of cinnamon and sugar for a sweet treat. The classic way my Nonna made them was dipped in honey. Christmas isn’t the same without them.
Emily Richards
Ingredients Dough: 4 potatoes (about 1 1/4 lb/600 g total weight), peeled and chopped 2 Tbsp (30 mL) salt 2 1/2 cups (625 mL) warm water, divided 2 Tbsp (30 mL) active dry yeast 2 tsp (10 mL) canola oil 9 cups (2.25 L) all-purpose flour (approx.), divided 1 cup (250 mL) honey (optional) 3/4 cup (180 mL) sugar (optional) 1 tbsp (15 mL) cinnamon (optional) |
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Instructions
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