Bomboloni filled with custard

INGREDIENTS

• 2 medium potatoes, boiled and mashed (200 g, cleaned and boiled);
• 500 g of 00 flour;
• 2 eggs;
• 70 grams of butter;
• 20 g of fresh brewer’s yeast;
• 80 ml of warm milk;
• 30 grams of sugar;
• 7 grams of salt;
• Peanut oil for frying;
• icing sugar for decoration

For the custard:

• 300 ml of milk;
• 3 egg yolks;
• 100 g sugar;
• 60 g corn starch;
• The grated zest of 1 lemon.

STEP

1. Put the potatoes to boil with their skin on, if you use a pressure cooker it will take about 10 minutes after the whistle, otherwise about 40 minutes boiling them normally, drain them, peel them and pass them through a potato masher a couple of times;
2. Place the flour in a fountain on a pastry board. Crack the eggs into the fountain, then add the butter in pieces, the mashed potatoes while still warm, the sugar, a pinch of salt and the grated lemon peel;
3. Start kneading with the help of a fork, breaking the eggs into the fountain and adding a little flour at a time, always from the sides of the fountain;
4. When the dough has started to take on consistency, add the brewer’s yeast, dissolved in two fingers of warm milk. Knead everything until the dough is smooth and homogeneous, if it is still wet add a little flour, on the contrary if it is too dry help yourself by adding milk:
5. Work for about 15 minutes, then form a loaf with the dough and place it to rise in a bowl in a warm place, covering it with a cloth and leave it to rise until it doubles in volume, about 1 hour and a half;
6. After the second resting time, roll out the dough on the pastry board with a rolling pin until it is about 3-4 cm thick. Using a 10 cm diameter pastry cutter, cut out discs of dough (alternatively, you can use the rim of a glass to cut out the dough);
7. Gradually transfer them onto a tray, lined with a lightly floured cloth. Once ready, you can cover with cling film. Let the bomboloni rise in a dry place for an hour and a half;
8. Meanwhile, prepare the custard;
9. Place a saucepan with the milk on the heat, pour in the zest of a lemon and bring to the boil;
10. Take a bowl, pour in the egg yolks, add the sugar and whisk;
11. Add the starch and mix, then pour in two ladles of boiling milk and mix everything together;
12. Then pour the egg mixture into the remaining milk and whisk until the cream is thick;
13. Turn off, pour into a bowl, cover with cling film and leave to cool;
14. Prepare a large pan with plenty of oil and bring to a hot but not smoking temperature;
15. Fry a few doughnuts at a time, letting them puff up well;
16. Drain on absorbent paper and wait for them to cool, fill with the cream;
17. Roll in granulated sugar and serve!!