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250g boiled sweet potatoes
770g Manitoba flour
150g milk at room temperature
35g brewer’s yeast
90g butter
2 eggs
250g vanilla custard
1 bag vanillin
milk to brush on top
frying oil
caster sugar
Recipe by
Preparation
Dissolve the yeast in 50g of warm milk with a tablespoon of sugar, then add 50g of flour to the mixture. Leave to rise for 15 minutes.
Put the remaining flour in a bowl, make a well in the centre and add the peeled and mashed potatoes, salt, leavened dough, milk, the remaining sugar, and the vanillin. Add one egg at a time, then the soft butter. Knead the dough for 10 minutes, then transfer it to a bowl, cover with clingfilm and leave to rise for 2 hours.
Knead the dough vigorously, then roll it out on a pastry board with a floured rolling pin. Cut out disks with an 8cm pastry cutter.
Fill half of the disks with a teaspoon of vanilla custard.
Brush the edges of the pastry disks with a little cold milk and place the remaining ones on top, pressing down the edges to seal the doughnut.
Protect the doughnuts with a dishcloth and leave them to rest for 30-40 minutes until they double in size, then fry them in hot oil (not boiling), to cook the doughnuts through. Once they are golden brown, drain and coat with caster sugar.