These doughnuts fry up well and are extremely moist thanks to the potato in the dough. They are also addictive, with a distinct aniseed flavour that keeps you coming back for more, day after day!






Skill level

Average: 4 (2 votes)


  • 1 potato, peeled
  • 150 ml (5 fl oz) full-cream (whole) milk, warmed
  • 7 g (¼ oz) dry active yeast
  • 100 ml (3½ fl oz) warm water
  • 200 g (7 oz/1⅓ cups) plain (all-purpose) flour
  • 150 g (5½ oz) granulated sugar
  • pinch of fine sea salt
  • 1 free-range egg, lightly beaten
  • 100 ml (3½ fl oz) anise liqueur
  • 50 ml (1¾ fl oz) extra-virgin olive oil
  • zest of ¼ orange
  • 2 litres (68 fl oz/8 cups) vegetable oil, for deep-frying
  • 1 tbsp caster (superfine) sugar
  • 2 tsp aniseed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rising time: 45-60 minutes

  1. Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 20 minutes or until completely soft. Drain and transfer the potato to a large bowl. Add the warm milk and mash together until well combined and no lumps are present. You can also use a hand-held blender for a really smooth purée.
  2. Combine the yeast and water in a small jug and set aside for 5–8 minutes to activate.
  3. In a large bowl or using a stand mixer with the paddle attached, combine the flour, granulated sugar and salt. Incorporate the egg, liqueur, oil, zest and yeast mixture, then add the potato purée and fold through until well combined. Cover, and leave to stand in the bowl for 45–60 minutes until risen by one-third.
  4. Heat the oil in a large heavy-based saucepan to 180°C (350°F) on a kitchen thermometer.
  5. Dip a metal tablespoon into the hot oil, then take a spoonful of batter and lower it into the oil, sliding it off using another spoon. Fry for 2–3 minutes on each side until golden, then set aside on a tray lined with paper towel to drain. Repeat with the remaining batter to make 20–25 doughnuts.
  6. Transfer the doughnuts to a serving bowl and toss through the caster sugar and aniseed while still warm. Serve immediately.


Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99