2 small yukon gold/russet potatoes (250g)
1⅔ cups all-purpose flour (212g)
2 tbsp organic white sugar
4g active dry yeast (half packet)
¼ cup lukewarm water*
neutral oil for frying
Topping
1/2 cup organic white sugar
1 tbsp ground cinnamon
*set aside additional lukewarm water in case the dough is too dry
1. Boil the potatoes whole for approximately 45 minutes or until fork-tender. Allow them to cool until manageable to handle.
2. In a bowl, combine lukewarm water and active dry yeast. Allow it to sit for 10 minutes until foamy.
3. In a large mixing bowl, combine flour and organic white sugar. Create a well in the center. Peel the potatoes by hand and, using a potato ricer, rice them in the center of the well. Mix by hand.
4. Create another well in the flour and pour in the yeast and water mixture. Mix by hand until the dough is wet and sticky, forming somewhat of a ball. Add an additional 1/4 cup of water if needed. Cover the bowl with a tea towel and let the dough rise in a warm room for 90 minutes to 2 hours until it doubles in size and becomes bubbly.
5. Heat about 3-4 inches of neutral oil in a deep saucepan to 350°F. To test if it's ready, use the back of a wooden spoon; if the oil bubbles vigorously around it, it's ready.
6. Using two wet spoons, spoon out some dough with one and use the other to roll it into the oil. Alternatively, you can use a wet cookie scooper. Fry in batches, ensuring not to overcrowd the pan. Fry until golden brown, then remove and drain on paper towels.
7. In a shallow dish, combine the topping ingredients: organic white sugar and cinnamon.
8. While the sfingi are still warm, roll them in the sugar and cinnamon topping until coated.
9. Serve the Potato Sfingi warm and enjoy the delightful combination of crispy exteriors and fluffy interiors. Perfect for sharing with family and friends! 🍩✨