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Sweet Kipfel also called Bomboloni

A recipe from Velia Stanghellini of Collonzolo

This is a winter special for children of all ages. It has common roots with the Mitteleuropean Kipfel, differing mainly in its shape: it is donought shaped instead of the traditional half moon, to which fresh yeast was added to make it softer and lemon rind to give it a twist.

Ingredients:

• 300 gr mashed boiled potatoes
• 300 gr plain flour
• 50 gr softened butter
• 2 eggs
• 20 gr fresh yeast (brewer’s yeast)
• 1 lemon’s grated rind
• Pinch of sugar
• Vanilla sugar
• Oil for frying

Procedure:

Boil the potatoes and mash them.
When cold, mix them very well with the softened butter, add the flour, the yeast previously melted in 50 ml warm water, a pinch of sugar and lastly the flour.
Kneed into a soft dough and make little donoughts. Cover them with a kitchen cloth and leave to raise for about an hour.
When ready, fry them in fresh oil. When dry, sprinkle with vanilla sugar and serve.

Velia is the cook at her sons' restaurant in Radicondoli, you cannot miss their panoramic pizzas.