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PREPARATION
In a bowl mix the milk with the dry yeast, set aside.
In another bowl, mix the flour, boiled potatoes and sugar, mix well.
Add the eggs, yeast mixture and stir to combine.
Add the lemon zest and melted butter and continue to knead the dough with your hands until you have an elastic dough.
Form the dough into a ball, cover with plastic wrap and let rise for 3 hours.
Transfer the dough to a work surface and roll with a pin. Use a bowl to cut out circles 8 to 9 cm in diameter and a smaller bowl or glass to cut out the hole for the donut.
Place each donut on a sheet of baking paper and let rest for 1 hour.
Fry the donuts in hot oil for 2-3 minutes on each side.
Coat with sugar and serve
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