These Italian bite-sized doughnuts are a classic fried dessert for Christmas, New Year, or any special occasion!
Rehydrate and proof the active dry yeast according to package instructions.
1
Peel and cube Russet potatoes. Boil until soft, drain, and let them cool.
2
Place the flour in a large bowl. Add the bloomed yeast & cooled potatoes.
3
Knead & add ½ cup of water or as needed.
4
Knead in raisins, ensuring even distribution. Cover & let the dough rest at room temperature for 1 hour. It will increase in size by almost half.
5
Place the risen dough on a flour-dusted work surface and shape it into a 14-inch baguette about 2 ½ inches deep.
6
Cut the dough crosswise into ½-inch pieces with a bread knife and shape each piece into a ball.
7
Preheat the deep fryer to 375°F/190 °C. In batches of 3 or 4, fry the balls until golden brown.
8
Sprinkle on powdered sugar and serve!