Neapolitan Potato Doughnuts

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Neapolitan Potato Doughnuts are pillowy, golden rings of fried dough enriched with mashed potato for an incredibly tender crumb. Crisp on the outside and cloud-soft within, they are traditionally rolled in sugar while still warm and eaten as a beloved Neapolitan street snack.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 64 gCarbs
• 2 gFiber
• 26 gSugar
• 8 gProtein
• 210 mgSodium
• 290 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Dough

• 1 cup (about 200 g) boiled russet potato, peeled and mashed smooth
• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 1/2 cup (100 g) granulated sugar
• 2 1/4 teaspoons (7 g) active dry yeast
• 3/4 cup (180 ml) whole milk, warmed to 110°F
• 2 large eggs, room temperature
• 1/3 cup (75 g) unsalted butter, melted and cooled
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt

For Frying and Coating

• 4 cups (about 1 L) peanut or sunflower oil, for frying
• 3/4 cup (150 g) granulated sugar, for coating

Directions

1. Mash the boiled potato until completely smooth with no lumps, then let it cool to room temperature. In a small bowl, sprinkle the yeast over the warm milk with a pinch of the sugar and let stand for 8 to 10 minutes until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, salt, and lemon zest. Add the mashed potato, eggs, melted butter, vanilla, and the activated yeast mixture, then knead on medium speed for 8 to 10 minutes until the dough is smooth, soft, and pulls away from the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size. Punch down the dough and turn it out onto a lightly floured surface.
4. Roll the dough out to about 1/2-inch thickness. Using a 3-inch round cutter, cut out circles, then use a 1-inch cutter to remove the centers, forming rings. Re-roll scraps once and cut more rings.
5. Place the rings on parchment-lined baking sheets, cover loosely with a clean kitchen towel, and let them proof for 30 to 40 minutes, until visibly puffy. Heat the frying oil in a heavy pot to 340 to 350°F (170 to 175°C).
6. Fry 3 to 4 doughnuts at a time, being careful not to crowd the pot. Cook for about 90 seconds per side, flipping once with a slotted spoon, until deep golden brown on both sides.
7. Transfer the fried doughnuts to a paper towel-lined tray to drain briefly, then immediately toss them in a bowl of granulated sugar to coat all sides. Serve warm, ideally the same day.
8. Repeat with the remaining doughnuts, monitoring the oil temperature and adjusting the heat as needed to keep it steady between batches.

Cook’s Notes

• Use starchy russet or Idaho potatoes for the fluffiest dough; watery waxy potatoes can make the dough sticky.
• Keep the oil temperature steady at 340 to 350°F; too hot and the doughnuts burn before cooking through, too cool and they absorb excess oil.
• For the lightest texture, let the shaped rings complete the second rise until they look visibly puffed and spring back slowly when touched.
• Doughnuts are best eaten within a few hours of frying, but leftovers can be reheated briefly in a 300°F oven to refresh the crust.
• A pinch of anise seed or a splash of grappa in the dough is a traditional Neapolitan variation worth trying.

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