Potato Bomboloni

Material A

• 250 gr gold chakra/high protein flour
• 125 gr steamed potatoes mashed
• 50 gr sugar
• 3 egg yolks
• 50 ml cold milk / can use cold water
• 7 g instant yeast
• 30 g powdered milk

Material B

• 35 gr butter/margarine
• 1/2 tsp salt

Method

• -Mix ingredients A, knead until half smooth, then add ingredients B
• -Knead again until smooth
• -Let the dough rest for 15 minutes
• -Deflate the dough then weigh each 60gr rounding
• -proofing for 30 minutes or until doubled in size
• -fry over low heat until brown (turn only once)
• -lift, knock on the filter once to remove the air in the dough
• -cool sprinkle powdered sugar then fill the filling according to taste

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