Do you know that Carnival has started in Venice?
I keep seeing fab photos online and I so much wish I was there right now! I have not been to Venice for Carnival for ages now. My hometown is just over an hour away from Venice and I grew up going to Venice every year for Carnival. It is packed with people, a really buzzing place, the costumes are breathtaking and the atmosphere is just so magic! I wanna be there now!
In tune with Carnival today I am sharing a recipe little sis Laura made (good old Laura eh!).
We were desperate for something fancy (and it's only January!) and we wanted an indulging recipe but something a little healthier... so we made doughnuts without eggs, butter and sugar. The only sugar that has been used in the recipe is the one we sprinkled over the cakes at the end.
The main ingredients are really basic: potatoes, flour and yeast but it works. These doughnuts are lighter than the classic ones but my only recommendation is to eat them warm as soon as they are made and I can guarantee you that they are delicious!
This recipe makes about 30 small doughnuts.
- Prep Time : 30 minutes
- Cook Time : 50 minutes
Cook the potatoes in salty boiling water for 30 minutes, peel and mash them using a potato masher. Let them cool down then add flour mixing well.
Dissolve the yeast in a little warm water and add it to the potato mixture with the oil, the lemon zest and vanilla essence and form a ball working with your hands; put it in a large bowl and let it rest in a warm place covered by a cloth for at least an hour or until it has doubled in size.
Roll the dough into a long sausage then cut it pieces about 1.5 cm or 0.6 inch thick. Roll them with your hands making long strips approx 15 cm or 6 inch long.
If you find that the dough is too dry then add a little bit of water and if it is too moist than add some flour to enable you to roll the dough easily. It often depends on the type of potatoes used and some types of flour absorb more moisture than others.
Join the ends of the pastry strips making rings. Let them rest for another hour.
In a large pan (or in a fryer if you have one) heat up plenty of oil then fry the rings turning them on both sides until they look nice and golden.
To make sure the temperature of the oil is right, dip one ring into the oil and if you see lots of bubbles around the pastry then it is OK to start frying.
When they are cooked fish them out of the oil with a slotted spoon and put them on a plate with some kitchen paper to absorb the extra oil then roll them into caster sugar or sprinkle them with powdered sugar. Serve warm.
You can also check out my Carnival Chiacchiere which are a very popular Carnival treat.