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By Chef Fabio Viviani

  • Makes 10 dozen doughnut holes
  • |
  • prep time: 1 hour(s)
  • |
  • cook time: 20 minute(s)
1 cup warm milk (120° F to 130° F)
2 large eggs, slightly beaten
1/4 cup Bertolli® Extra Virgin Olive Oil
3/4 cup sugar
1 tsp. salt
5 cups bread flour
1 package active dry yeast
4 medium baking potatoes, peeled, cooked and mashed
Bertolli® Extra Light™ Tasting Olive Oil for frying
Bertolli® Italian Glaze with Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP

  • Combine milk, eggs, Bertolli Extra Virgin Olive Oil, sugar, salt, bread flour and yeast in bowl of a stand mixer fitted with hook attachment. Mix on low speed 5 minutes. Add potatoes and mix on medium speed 10 minutes or until dough starts to form. Dough should be soft and easy to handle. Use additional flour if necessary. Turn dough out on lightly floured surface. Roll dough to ½ inch thick. Cut dough with small round cookie cutter or shot glass. Place on greased baking sheet; cover with a towel and allow dough to rise 30 minutes or until dough doubles in size.
  • Heat Bertolli Extra Light Tasting Olive Oil to 350° F in a deep large skillet over medium heat. Carefully drop dough, a few pieces at a time, into hot oil. Fry, turning occasionally, 5 minutes or until golden brown; drain on paper towels.
  • Drizzle with Bertolli Italian Glaze with Balsamic Vinegar of Modena. Serve warm.

Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.