Golden donuts

Wash the potatoes and boil in their skins.

Just ready, Peel and pass through a food mill (middle), collecting the proceeds in a bowl.

Mix it with egg yolk, a pinch of salt, a rub of nutmeg and a spoonful of Parmesan.

Put to boil water, 125 g butter and a salt pot holder.

When will lift the boil, add the flour all at once and, stirring constantly, keep the dough on the stove until you come off from the bottom of the saucepan with a slight sizzle as if friggesse.

Then allargatelo on a plate and let it cool.

When cool, transfer it to a bowl and add one at a time, the eggs, adding the next if the former has been well mixed.

Add this mixture to the potatoes.

Mix them together then sprinkle all with 2 tablespoons of parmesan and a pizzicone of chopped aromatic.

Season with salt and pepper.

Put the frying pan to heat of deep fried with plenty of oil.

Collect the mixture prepared in a canvas pastry pocket with spizzata nozzle and let out small tape measure forming Donuts over a sheet of kitchen paper already anointed.

Disponetene 5-6 time spacing them correctly and then lift the paper and turn it upside down over the Pan, shake gently and immerse the case, even the paper into the bowl to allow the Donuts come off and finish without sformarsi in oil; fry them until they are well browned and puffy, then estraetele with the slotted spoon and put them to drain on a double sheet of kitchen paper, keeping them warm.

When you are finished frying, place the buns on a plate and serve immediately.