Neapolitan Donuts are fluffy fried donuts made with flour and potatoes and covered with sugar. The Donuts are a typical dessert of the Campania region in Southern Italy cuisine, an exquisite dessert preferred during Carnival. In Campania, Neapolitan Donuts are found all year round in bars and pastry shops. Donuts’ history has been derived from the Krapfen since 1700 during Austrian rule. The pastry chefs added boiled potatoes and yeast to soften the dough.
Advice: when preparing the Neapolitan donuts, forget about your diet plan and enjoy these heavenly delicious Italian donuts 🍩 😊
Here is Giovanna’s recipe for exquisite Neapolitan Donuts:
Ingredients for about 30 donuts:
50g Brewer’s Yeast
3 Medium potatoes
Pinch of Salt
3 Tablespoons of powdered sugar
First, you need to boil the potatoes in a pot with water.
Meanwhile, dissolve the brewer’s yeast in the milk.
Arrange the flour in a fountain shape over the work top.
As soon as the potatoes are ready, remove the peel and mash them while they are still warm, then add the mashed potatoes and the butter to the flour.
The butter softens with the potatoes’ heat. Then add the already melted brewer’s yeast along with the milk, eggs, sugar, the peel of a lemon, and a pinch of salt.
Work everything with your hands until you get a soft ball of dough.
After that, cover the dough and leave it to rest for 10 minutes.
Then take a little from the dough, and get a drawstring that closed in the form of a donut. Let the donuts rise for at least 15 minutes or as they double in size.
Fry the donuts in the hot oil until golden brown.
Remove from the oil, and still warm, dust well with sugar.
And that’s how our Neapolitan Donuts are ready to be enjoyed.
Buon Appetito 😊