The Neapolitan graffe are fried doughnuts made from sweet leavened dough prepared with potatoes. They have a truly soft texture, where leavening plays a fundamental role in achieving this consistency. Generally, they are prepared for the Carnival season, but due to their deliciousness, they can be found all year round. Typical of Campanian cuisine, they originated during the Austrian dominion in the XVIII century, but they are a reworking of typical Austrian krapfen, which I recommend you try, both classic with jam and the version with custard.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 4 cups flour (W300)
- 3/8 cup water
- 6 tbsps sunflower oil
- 3 eggs (medium)
- 5.3 oz potatoes, peeled, cooked, boiled
- 1/2 cup sugar
- 1.4 tsp salt
- 1 lemon (zested)
- 4 cups peanut oil (for frying)
- as needed sugar
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Pan
- 1 Work Surface
Steps
Prepare a pre-dough with 100 g of flour, the yeast, and water.
Pour all the ingredients into a bowl, mix, and cover with plastic wrap. Let it rise in a warm place, in the oven with the light on, for about 1 hour.In the stand mixer bowl, add the pre-dough, half of the flour, and the sugar.
Combine the aromas and start the machine, letting it work for 5 minutes.
Add the eggs and the remaining flour.Let the dough work and add the room-temperature potatoes. Knead until the dough is well-formed and smooth, then start adding the oil little by little without losing the dough’s elasticity.
When the dough becomes elastic, stop the machine and cover.
Let it double in size.Turn out onto the table, give a couple of turns of letter folds.
Cover with a bowl and let rest for an hour.Divide into 60 g pieces and wrap tightly, forming a ball.
Take the first piece and with floured fingers, form a doughnut.
Let rise for 30 minutes covered with plastic wrap.Heat abundant peanut oil to 340°F, immerse a few at a time.
As soon as they finish swelling, turn them and bring to a golden brown.
Turn again and bring to a golden brown on the other side.
Drain on absorbent paper and roll in sugar.
Tips
They can be flavored with grated orange zest and vanilla.
They stay soft for 2-3 days.
They can be frozen before the final rise, after shaping. Arrange them on a tray and place them in the freezer. Later, simply defrost them at room temperature and proceed with the rise and then fry.
They can be frozen before the final rise, after shaping. Arrange them on a tray and place them in the freezer. Later, simply defrost them at room temperature and proceed with the rise and then fry.
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