Graffe Napoletana

Ingredients:

• 5 tsp (14g) Dry Yeast
• 1 C (240g) Whole Milk, room temp
• 3 C (600g) Idaho® Yukon Gold Potatoes, peeled, cooked and mashed
• 2 tsp Lemon Zest
• 2 tsp Orange Zest
• 4 Whole Eggs (200g)
• 2 tsp Vanilla Extract (or paste)
• 7 C + 3 T (900g) All-Purpose Flour
• ½ C (100g) Sugar
• 1 T (8g) Kosher Salt
• 7 T (100g) Unsalted Butter (soft)

Instructions:

1. In a small bowl, whisk together dry yeast and room temperature milk until frothy and dissolved. Set aside.
2. ​In a separate bowl, combine the mashed potato with lemon zest, orange zest, whole eggs, and vanilla until fully incorporated.
3. In a stand mixer bowl, mix the all-purpose flour with sugar using the hook attachment. Add in the yeasted milk mixture and mix on low speed for 2 minutes.
4. Add the salt and the mashed potato mixture. Increase mixer speed to medium and mix for an additional 4 minutes. Make sure to scrape the bowl sides, adding an additional minute of mixing if necessary.
5. Add the softened butter and mix on medium-high speed for 1-2 minutes until well combined.
6. Transfer dough to a greased bowl and cover with plastic. Let dough rest in the cooler for at least 2 hours and up to overnight.
7. Cut rested dough into 120g portions. Press portions into a flattened rectangular shape, and from top to bottom, roll into an even log shape. Gently roll and stretch each log to about 12 inches in length. Loop into a ribbon shape with one end of the log overlapping the other toward the bottom of the loop.
8. Let ribbon-shaped dough portions proof for 20 minutes, then fry in 330°F -350°F oil for 2-3 minutes on each side.
9. Right out of the fry oil, toss fried dough in sugar or cinnamon sugar to coat.
10. Optional: Drizzle donuts with caramel or chocolate sauce, and top with chocolate chips or crushed nuts.