Summary

Ingredients

• 600 g potato (s), floury boilin
• 1 kg flour
• 200 g suar
• 150 ml olive oil or liquid butter
• 200 ml milk, lukewarm
• 1 lemon (s), untreated, the zest and juice it
• 3 egg (s)
• 3 packs dry yeast or 60 g fresh yeast
• Flour for the work surface
• 2 liters fat for deep-frying
• 200 g cinnamon - suar

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Instructions

1. Prepare the potatoes as jacket potatoes, peel them warm and mash them. Mix the flour, yeast, lemon zest and sugar well in a large bowl, mix in the mashed potatoes. Add the oil, eggs, the warm milk and the lemon juice and mix until a smooth batter is formed. Cover and let rise in a warm place for about 1 hour.
2. Now knead the dough well again on a floured work surface. Roll out finger-thick strands out of pieces of dough weighing around 50 g, press the ends together, dust with flour and leave to rest for another hour.
3. Bake the dough pieces at 120 - 150 degrees either in the deep fryer or in a high saucepan in the vegetable fat until golden yellow, drain on a paper towel and turn in the cinnamon sugar. The zepolli taste best when warm.