Soft, fragrant, delicious: the secret to my staples is all in the dough

In Campania they are staples, in the rest of Italy donuts or donuts: a simple art if we know how to move around the kitchen

But who said we have to wait for Carnival to cook and eat perfect soft, simply delicious, staples?

Soft staples


With this mixture and these doses we will make everyone really happy, not just the children.

Soft staples, all the steps of the recipe

This is the basic version of the soft potato staples. At our pleasure we can enrich it with grated citrus peel, or with a sachet of vanillin in the dough.



For the leavening
300g of flour 0
200 ml of whole milk
12 g of fresh brewer’s yeast
2 teaspoons of sugar
For the dough:
400g of potatoes
350 of Manitoba flour
2 eggs
60 g of sugar
50 g of butter
2 pinches of salt
1 l seed oil


Let’s start with the leavening: let’s do it simply heat the milk in a saucepan without boiling because it is lukewarm. Then let’s pour it into a bowl along with the yeast and sugar. We begin to mix and then we also add the sifted flour. We mix well, cover with a cloth and let it rest until doubled.
In the meantime, we can also prepare the rest of the base for our soft staples. Let’s wash the potatoes, let’s do them to boil in a pot with water directly with the peel so that they are not then engaged in water. When they are cooked, after about 25-30 minutes, peel them, wait for them to become lukewarm and mash them as for the puree.
We take back the bowl with the leavening and add the mashed potatoes, the butter at room temperature, the two whole eggs and sugar.

We begin to knead for a couple of minutes and at that point we also add the Manitoba flour, always after sifting it, and the salt. Let’s start kneading with your hands for at least 15 minutes until we obtain a smooth and compact dough.
We put the dough in a bowl, cover it with a clean kitchen towel and wait until it is doubled. We can leave it in a corner of the kitchen without currents, or directly in the oven with the appliance off and the interior light on.

Then the last step: we resume thedough, we make a series of “book” folds. In practice, we make two folds starting from one side towards the center and then two more, always on one side towards the center, using the part that we have not used before.
To give shape to soft staples there are two methods. The first is to use two pastry rings, a larger one to obtain the staple and a smaller one to pierce it in the center. The second is to make a series of rolls and then simply join them at the ends.
Before frying, one more step: place the staples on one or more dripping pans covered with parchment paper and let them rest for 2 hours. At that point they will be ready for frying.

We take a large pan or a shallow pan, and let the seed oil warm up well. When it’s at temperature, we can to fry: the trick to avoid burning and damage is to cut a square of parchment paper under the single staple, pull it up and let it fall gently into the oil. Two, maximum 3 minutes per side, turning them with a slotted spoon, and the staples are ready. Before serving, let’s pass them in granulated sugar, but they are also excellent natural.