Recipe: Scarpelle (Italian Doughnuts, 1970's)

SCARPELLE (ITALIAN DOUGHNUTS)

2 large potatoes (to make 2 cups mashed potatoes)
2 cups lukewarm water from cooking potatoes, with 1/2 cup set aside
3 packages dry yeast*
4 eggs, beaten
1/2 cup butter, melted
1/2 cup sugar
1 to 2 teaspoons salt
4 cups sifted flour (about)
Oil for deep-fat frying
Pinch of rosemary

Cook potatoes for mashing in boiling water. Drain and reserve 2 1/2 cups of the cooking water; cool to lukewarm. Mash potatoes; set aside.

Dissolve yeast in 1/2 cup of the reserved lukewarm potato water. Add beaten eggs, melted butter, sugar, salt, mashed potatoes, and remaining 2 cups of potato water. Mix.

Gradually add flour until the dough can be worked, but is still soft. Knead briefly, cover, put in a warm place, and let rise 2 hours, until about doubled in bulk.

On a floured board, roll out dough about 1/3 inch thick, and cut into doughnut shapes with knife. (If you use a 3-inch doughnut cutter, you must keep flouring the cutter, and this extra flour is bad for the quality of the scarpelle.) Let rise on board or floured cookie sheet 30 to 45 minutes in a warm place, until doubled.

WHEN READY TO COOK:
Heat 2- to 3-inches of oil in kettle or deep-fat fryer to 375 degrees F.

Sprinkle rosemary in oil Drop in Scarpelle, but not so many that they are crowded. Fry until golden brown on both sides, turning once. (This takes 3 to 4 minutes if the oil is at proper temperature.) Drain scarpelle on paper towels.

Serve hot. Serve plain if used as the bread for the menu. Serve sprinkled with sugar-and cinnamon mixture if used as a sweet.

*High altitude adjustment: 2 packages yeast in the original recipe used at 5,200 foot altitude.

Makes about 40 scarpelle
Source: The International Grandmothers' Cookbook: Favorite recipes from grandmothers around the world by Eileen Weppner, Blue Mountain Arts, Inc., 1974