Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Potato doughnuts


Combine flour and mashed potatoes making a "well" in the middle.
Add an egg, Grappa, sugar, the beer yeast previously melted in warm milk, the melted butter, pinch of salt (the salt should not be melted together with the beer yeast). Knead thoroughly, and divide the dough in 12 parts, shaping them as doughnuts. Set aside to rise at warm temperature. Fry them in a good amount of frying oil, drain and cover them with sugar.

Recommended Grappa:
PO' di Poli Morbida

Link to the recipe:


  • Ingredients:

    300 g mashed potatotes
    300 g Manitoba flour
    25 g butter
    2 tbsp Grappa
    12 g fresh beer yeast
    1 egg
    1 small cup warm milk
    50 g sugar + more sugar to decorate
    A pinch of salt
    Frying oil

  • Author:
    • Miria Onesta, blog “2 amiche in cucina”
  • Typology:
    • Dessert
  • Preparation time:
    • 45 minutes
  • Notes: