Although Neapolitan Graffe are traditional sweets from the city of Naples (Italy) for celebrating the Italian Carnival, I love to prepare them all year round because they are too good!.
Graffe are uber-fluffy Italian donuts made with flour, yeast, mashed potatoes and citrus peel, deep-fried and coated with granulated sugar.
Every time I make Graffe they disappear in a jiffy; too good to last long.
Recipe & Photo by Ale Gambini – BreadLoveAndDreams.com
DIFFICULTY : easy
PREP TIME : 10 min. + 2 hours and 30 minutes to rise
COOK TIME : 5 min.
2 teaspoons active dry yeast
1/3 cup whole milk, lukewarm
1 teaspoon granulated sugar
2 cups flour type 00
1 cup mashed potatoes
1/4 cup granulated sugar
3 tablespoons unsalted butter,
1 lemon peel, grated
1 teaspoon vanilla extract
canola oil for frying
granulated sugar, to dredge
In a small bowl proof the yeast with lukewarm milk and 1 teaspoon of sugar.When bubbles form of top, the yeast is ready to be used.
In a large bowl sift the flour, roughly incorporate the proofed yeast, then add mashed potatoes, sugar, eggs, butter, lemon peel and vanilla extract. Knead by hands until an elastic dough forms.
Cover with cling wrap and allow to rest in a warm place for 30 minutes.
Shape the dough into logs 5 inches long and 1 inch wide, then pinch the ends together in order to make a circle.
Move over a baking sheet lined with parchment paper and allow to rise for 2 hours.
Drop the Graffe into a large skillet of abundant hot oil and fry until both sides are golden brown. (Do not overcrowd the skillet while frying).
With a slotted spoon, shake off the excess of oil then drain the Graffe over a plate lined with paper towel. Allow to cool for a couple of minutes.
Dredge the Graffe into a rim plate filled with granulated sugar.
Enjoy while still warm.