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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)


Instructions

  1. In a pot of boiling water, cook potatoes for about 20 minutes or until very tender. Drain well; add salt and mash until fairly smooth. Set aside.

  2. In a very large bowl, combine 1/2 cup (125 mL) of the water with yeast and let stand for 10 minutes or until frothy. Stir in remaining water, oil and mashed potatoes. Stir in 5 cups (1.25 L) of the flour to form a ragged dough. Dump dough out onto floured surface and continue kneading in flour until a smooth, not sticky, dough forms. 

  3. Place in large oiled bowl or leave on counter covered with a clean tea towel for 2 hours or until doubled in size. Divide dough into 4 pieces.

  4. Working with 1 piece at a time, divide into 8–12 pieces. Roll each piece out into a long smooth rope, and join to form a circle. Place on lightly floured tea towel or tablecloth and repeat with remaining dough. Let stand for 30 minutes.

  5. Meanwhile, heat oil in a large deep heavy saucepan to 350–365°F (180–185°C). 

  6. Carefully place doughnuts into oil, a few at a time, turning occasionally for 4 minutes or until golden brown and cooked through. Remove to paper towel lined baking sheet and repeat with remaining doughnuts. Heat honey to dip doughnuts or roll them in mixture of sugar and cinnamon while still warm if desired.

    Makes 3 to 4 dozen doughnuts.