Graffe without potatoes. An easy, time-honored recipe that yields very satisfying results. I don’t really know where graffe come from; this is a recipe I’ve had for at least 40 years, stored away in a drawer. Always a good time for delicious things.
A simple dough made of eggs, flour, milk and time; to achieve those simple donuts that we love so much.
The other day Ettore, my grandson: Grandma, why don’t we make donuts, the sweet ones? So we set to work to make the donuts.
We messed about together with Lisa, another granddaughter, shaped the donuts, smiled, fried and finally ate them; to the delight of my little ones. And it wasn’t only them who enjoyed them greatly, the adults did too.
Two risings and a grating of lemon make these donuts among the best fried treats.
Below are a few tips on fried sweets!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Cooking time: 3 Minutes
- Portions: 20/25 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make graffe
Flour, eggs and milk are among the ingredients needed to make these delicious donuts; did I already say delicious? I think so!
- 8 cups all-purpose flour ((about 1 kg / 2.2 lb))
- 1.8 oz compressed fresh yeast ((about 50 g))
- 8 oz butter ((about 220 g))
- 1 1/4 cups milk (warm (300 ml))
- 5 eggs
- as needed lemon zest (lemon!)
- as needed vegetable oil (For frying)
Useful tools for making graffe
A large bowl, or a stand mixer, parchment squares for the donuts, a pan for frying. The tools I use can be found in my shopping recommendations
- Sugar shaker
- Absorbent paper
A little patience for the rising of the graffe
One dough, two risings; the graffe come along slowly.
In a bowl combine all the ingredients, begin to knead and finally add the butter. Knead for a long time until you obtain a soft, elastic dough ball.
Let rise until doubled. It will have a silky, uniform texture.
Divide into 20/25 pieces and shape the donuts, which you will place on parchment squares.
Fry in hot oil until cooked through.
Roll in granulated sugar.
Your graffe are ready to be savored slowly and blissfully!
A few extra tips
If you prefer, instead of granulated sugar you can also use powdered sugar. This dough is also good for making round, flat fritters to be filled later with pastry cream. Let your imagination run wild with a drizzle of Nutella and, the next day, a run to the park to keep good habits!
