Potato Doughnuts

Directions

1. 1
   In a small saucepan, heat the milk over low heat until warm.
2. 2
   Crumble the yeast in the milk and let sit 15 minutes, until it is foaming.
3. 3
   Meanwhile, place the potatoes in a large pot, cover with water, and bring to a boil, cooking until tender.
4. 4
   Drain and pass through a food mill or ricer and place in a large bowl.
5. 5
   Add the eggs, flour, sugar, 1/4 cup oil, amaro, juice, and zest of orange and mix well to combine.
6. 6
   Add the yeast mixture and knead well, adding more flour if necessary to keep the batter from becoming too sticky.
7. 7
   Let the dough rise in a warm place for 1 hour.
8. 8
   Divide the dough into four equal pieces and roll each one out to form a 1 1/2-inch thick dowel.
9. 9
   Cut the dowels into 5-inch lengths and form little doughnuts.
10. 10
    Place the doughnuts on a well-oiled baking sheet and let rise until they double in volume.
11. 11
    In a tall-sided pot, heat the quart of olive oil to 375 degrees F.
12. 12
    Working in batches, fry the doughnuts in the hot oil until golden brown, about 5 minutes.
13. 13
    Remove with a slotted spoon and allow to drain on a plate lined with paper towels.
14. 14
    Dust with confectioners' sugar and serve.