Start by mixing water, sugar, and brewer's yeast in a large bowl. Add the egg and the bread flour.
Begin kneading with your hands. Before forming a smooth ball, add the cooked and mashed potatoes.
Once the potatoes are well incorporated into the dough, add the soft butter and salt, kneading until fully absorbed.
Form a smooth, homogeneous dough ball and flavor it with the lemon zest. Let the dough rest on the counter for at least 10 minutes before rolling it out.
Roll the dough out to about 4mm thickness and use a 5cm diameter pastry cutter to shape the doughnuts.
Let the dough circles rise for a maximum of 30-40 minutes in a warm place. Fry in hot oil at 160ºC (320ºF) over low heat for about 2 minutes per side.
To make the pastry cream, heat the milk with butter and the vanilla pod. Whisk egg yolks with sugar, cornstarch, and rice starch. Slowly pour the hot milk over the egg mixture, then return everything to the heat, stirring constantly until thickened. Let cool.
Coat both sides of the fried doughnuts in granulated sugar and pipe the pastry cream into them while they are still hot.
Cook it hands-free.
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