Sugared Potato Doughnuts (Sfinci Di Patate) - cooking recipe

Ingredients

4 cups self-rising flour
9 oz potatoes, boiled, mashed and cooled
1 1/2 tsp instant dry yeast
1/2 tsp salt
None None Vegetable oil, for deep-frying
1/2 cup sugar
2 tsp ground cinnamon

Preparation

Combine flour, potatoes, yeast and salt in a large bowl. Add 2 3/4 cups warm water and mix with hands until a smooth batter forms. Let stand for 1 hour, or until mixture rises and bubbles form.
Heat oil in a large saucepan to 350\u00b0F, or until a cube of bread sizzles on contact. Carefully drop 1/2 tbsp batter at a time into oil and deep-fry in batches for 3 mins each, or until golden. Drain on paper towels.
Roll in combined sugar and cinnamon. Serve immediately. Refrigerate any leftover dough for up to 24 hours.