Graffe (Potato Donuts)

Boil the Potatoes until very tender. Peel them while still warm and pass them through a potato ricer or mash them thoroughly until completely smooth. Set aside to cool to room temperature.

In a small bowl, combine the lukewarm Whole milk with the Fresh yeast and a pinch of the Granulated sugar (80g portion). Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large mixing bowl, combine the 00 flour, the remaining Granulated sugar (80g portion), and the Fine sea salt.