L’Aquila Potato Doughnuts with Blood Orange (Zeppole Aquilane)
Doughnuts that burst with Vitamin C! An adaption of the potato doughnuts known as zeppole that are famous in L'Aquila and historically used to celebrate fathers!
Ingredients
- 1 1 Egg
- 150 g Boiled Potato Finely Mashed
- 80 ml Orange Juice
- 120 ml Milk
- 330 g Flour (Ideally 230 g type 0, 100g type 00)
- 20 g Semolina
- 1 Zest from Blood Orange
- 1 tsp Honey
- 50 g Butter
- 50 g Sugar
- 1 Pinch Salt
Instructions
- Boil the potato in its skin. Afterwards, peel and finely mash the potato in a bowl.
- Dissolve the fresh yeast in room-temperature water at room. Put the potato, flour and semolina, sugar, grated orange zest and honey together in a bowl and mix.
- Then add the liquids: gently warm the milk first a little if using straight from the fridge and mix the yeast in and add the orange juice. Mix before adding the salt and a beaten egg and the softened butter in small pieces.
- Put the mixture to rise in a dry place for about 2 hours, until it doubles in volume.
- Move the dough onto a floured work surface. Spread the dough out with your hands, take small pieces and roll them into balls or take parts roll them into small thin vertical pieces, cross to the ends to make a bow shape and squeeze gently to keep together when frying.
- Leave to rise for another 30 minutes minimum and then fry the doughnuts in hot seed or nut oil.
- Once cooked, drain them on kitchen paper before rolling them in the granulated sugar.
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