The super soft potato donuts, or graffe, are a delectable fried treat characteristic of Carnival that’s finger-licking good! So delicious, indulgent, and incredibly soft, thanks to the addition of potatoes in the dough! Perfect for a hearty breakfast or a special snack.
They are fried donuts, I know… but they are an absolute must-try, a guilty pleasure to indulge in every now and then, because they’re high in calories and addictive, and I recommend enjoying them warm, freshly tossed in sugar.
The recipe I’m giving you is quite simple, no need for a stand mixer as you can make it all by hand; it doesn’t have too many complicated steps. After the rising time, shape the donuts, let them rest for half an hour, and then fry them.
For perfect and healthy frying, I recommend:
Using peanut oil because it has a high smoke point. The smoke point is the temperature at which a fat starts to produce toxic substances for our health.
The temperature of the seed oil should not exceed 338°/356°F, so that the donuts don’t absorb too much oil, and after frying, use paper towels to remove excess oil.
Let’s prepare them together, sweet lovers, see you soon, Susy!
I also leave you with:
- Difficulty: Easy
- Cost: Very Affordable
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 14 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for Super Soft Potato Donuts
- 2 tsp fresh brewer's yeast (5g dry yeast)
- 3 1/2 tbsp water
- 2 1/8 oz all-purpose flour
- 8 3/4 oz all-purpose flour
- 8 3/4 oz potatoes (weighed raw with skin)
- + the pre-ferment obtained
- 3 tbsp sugar
- 1 egg (medium-sized)
- 1 tbsp extra virgin olive oil
- 1 tsp Strega liqueur
- 1 lemon zest (grated)
- as needed peanut oil
- as needed granulated sugar
You’ll Need
- Cookie Cutter 4 inches
- Bowl
- Small Bowl
- Slotted Spoon
- Plastic Wrap
- Steel Pan
- Potato Masher
Steps to Make Super Soft Potato Donuts
In a small bowl, pour the room temperature water, dissolve the brewer’s yeast, and add the flour. Mix well to create a homogeneous dough, cover with plastic wrap, and let it rise at room temperature until doubled.
Peel the potatoes, wash them and put them in a pan with cold water, cook them until soft, then mash them while hot.
In a large bowl, pour the flour, add the mashed potatoes, the pre-ferment, sugar, egg, extra virgin olive oil, liqueur, and grated lemon zest.
Begin to mix all the ingredients with a spoon, then proceed by hand. Turn the mixture onto the work surface and knead to create a nice smooth and soft dough ball, place it in a bowl covered with a clean cloth, and let it rise for a couple of hours.
Once risen, turn the dough onto a lightly floured work surface and gently stretch it out with your hands, taking care not to disturb the rising dough. Using a glass, a cookie cutter, or better yet, a donut cutter, shape the donuts, make the hole in the center with a pastry bag nozzle or you can use a plastic bottle cap, and place them on a tray covered with baking paper to rise for an hour. (They should double in size, so I recommend spacing them apart).
After the final rise, cut the parchment paper into squares with the donuts on top. In a pan, heat the peanut oil to 338°F, slide in the donuts, at most three at a time, with the parchment paper square into the oil. Don’t worry, when they start frying, the parchment paper detaches by itself and you can remove it with tongs.
When the donuts begin to brown, turn them with the tongs, and once cooked and beautifully golden on both sides, drain them with a slotted spoon and place them on absorbent paper.
Meanwhile, as I fry the other donuts, pass the ready and drained ones through sugar.
They are an absolute must-try!
Questions and Answers
Can I bake them in the oven?
Sure, you can bake them in a fan oven for 20 minutes at 338°F. The result will be quite different, but still delicious.
I don’t have a thermometer, how do I know the oil is at the right temperature?
You can test with a toothpick, dip it into the hot oil; if bubbles form around it, the oil is ready.
