Bunyols de vent with anisette for 6 people – Recipes
Put the potato in a large pot of cold water. Bring to a boil over high heat and simmer for 20 minutes.
Drain it and place it in a large salad bowl. Add the hot milk and mash it into a very smooth purée.
Mix the yeast and 10 cl of hot water in a pitcher, then set aside for 5 to 8 minutes, the time to let the yeast activate. Mix the flour, 150 g caster sugar and salt in a large bowl. Add the egg, lightly beaten, the anisette, olive oil, orange zest and dissolved yeast, and incorporate the puree.
Cover the dough and let it rest for about 1 hour, until it has risen by a third.
Heat the frying oil to 180°C with a kitchen thermometer in a large, heavy-bottomed saucepan.
Dip a metal spoon into the hot oil, scoop out a spoonful of batter and drop it into the oil, sliding it down with another spoon.
Fry the donut for 2 to 3 minutes on each side until golden, then drain on paper towels. Repeat the process with the rest of the dough.
Place the donuts in a bowl, sprinkle with the remaining sugar and green anise. Serve immediately.
The trick
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