Directions

1. Dissolve the yeast in the warm milk and place it in the mixer bowl with the potato flakes; mix well. Add the eggs, one at a time, the salt, sugar, butter, grated lemon peel, vanilla seeds, and the two flours mixed together. Knead the ingredients for approximately 10 minutes (it is also possible to knead by hand).
2. Place the dough in a bowl, cover the bowl with plastic wrap and let it rise until it has tripled in size, for approximately 3 hours.
3. Roll out the dough to a thickness of 1 centimeter, without overworking it, use a cookie cutter or a glass, to cut out the disks and the doughnut holes for the doughnuts.
4. Let the doughnuts rise for an additional 30 to 40 minutes, then fry them in hot oil.
5. Drain the doughnuts on paper towels to absorb the excess oil and then coat them with granulated sugar.