Thanks to pastry chef Simone Esposito, I discovered this new recipe for making Neapolitan graffe, and as you know, I am a graffe enthusiast, so I couldn’t resist preparing this delicacy. Here you have Neapolitan graffe with fermentation or with 12-hour biga. The result will be exceptional!
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- Difficulty: Medium
- Cost: Very affordable
- Rest time: 20 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,293.18 (Kcal)
- Carbohydrates 81.92 (g) of which sugars 43.33 (g)
- Proteins 8.87 (g)
- Fat 106.02 (g) of which saturated 16.97 (g)of which unsaturated 85.15 (g)
- Fibers 1.57 (g)
- Sodium 171.12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR NEAPOLITAN GRAFFE WITH FERMENTATION
- 1 1/2 cups Manitoba flour
- 1/2 tsp fresh brewer's yeast (or 1/4 tsp dry)
- 3/8 cup water (room temperature)
- 1/3 cup milk
- 1 1/2 tsp fresh brewer's yeast (or 1 tsp dry)
- 2 large eggs
- 1 1/2 tsp salt
- 5 tsp sugar
- 1/4 cup butter
- 2 1/4 cups all-purpose flour
- 2/3 cup Manitoba flour
- Half orange zest
- Half lemon zest
- as needed seed oil (for frying)
- as needed granulated sugar (for decorating)
Tools
- 1 Stand Mixer
PREPARATION OF NEAPOLITAN GRAFFE WITH FERMENTATION
First, prepare the biga by mixing water, flour, and yeast. Quickly work with your hands and then place the mixture, breaking it into pieces, into a bowl. Cover with plastic wrap and let it rest in the fridge for 12 hours.
After the necessary time in the fridge, place the crumbled biga in the stand mixer bowl and add milk and yeast. Mix to dissolve the biga and yeast, then add the eggs, salt, and sugar.
At this point, add the aromas and butter. Finally, add the flours mixed together.
Knead until you get a soft but compact dough. Make a few folds and let it rest for 5 minutes uncovered.
Work the dough a bit more, then cover with plastic wrap and let it rise for an hour.
At this point, divide the dough into pieces of 90/100 grams each.
Form dough ropes and then into loaves, shaping them into the classic graffe shape. Place them on a floured surface, cover, and let rise until doubled.
Once risen, dip the Neapolitan graffe with fermentation into a pot with plenty of hot, not boiling oil (about 320°F), and fry.
Once golden on one side, flip them and brown the other side as well.
Let them cool slightly before rolling them in granulated sugar.
Adriana’s Tip
They are also perfect for filling with cream or Nutella! When decorating with sugar, you can also add some flavorings: cinnamon, vanilla, lemon.
