Original Neapolitan Graffe with potatoes so large, soft, and tasty.
They don’t fit into my daily breakfast, but when I want to pamper myself… inevitably the thought falls on these wonders and today I present them to you!
Neapolitan graffe are a classic during Carnival festivities, but you can make them all year round, and I assure you no one will be disappointed, quite the opposite!
Neapolitan graffe are very soft fried doughnuts with potatoes in the dough.
The dough can be easily worked by hand, although I have been using a stand mixer for a while. With about 4/5 hours of rising, you get an elastic dough ready to be used for both fried doughnuts or baked ones, and also filled bomboloni.
In fact, with the same recipe, you can also make bomboloni, just don’t make the central hole in the doughnut. Then, after frying and while still hot, roll them in granulated sugar, and fill them with delicious custard using a piping bag.
Well, a new week begins, and a sweet treat is just what you need. Today is Thursday, and I’m starting my shift. I want to surprise my husband when he returns, yum yum, he grew up with graffe, and the result will be nice, soft, and fluffy.
Do you like Neapolitan graffe? Have you ever tasted them? Try this recipe, and you’ll see you’ll be amazed and never let it go!
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 20 Graffe
- Cooking methods: Frying, Air Frying, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Original Neapolitan Graffe with Potatoes
- 4 cups + 1/3 cup all-purpose flour (+ 1/3 cup for the work surface)
- 4 eggs (yolks)
- 2/3 cup sugar
- 13 oz red potatoes (or old floury potatoes)
- 0.4 oz fresh yeast
- 1/2 cup milk
- 5 tbsp butter
- 2 tsp salt
- lemon (Grated lemon or orange zest)
- 4 cups peanut oil (for frying)
- to taste sugar (to coat the graffe)
Tools
- Work Surface
- Stand Mixer
- Parchment Paper
- Bowl
- Tablecloth
- Pan
- Pot
- Potato Masher
- Food Scale
Preparation of Original Neapolitan Graffe with Potatoes
Boil the potatoes with their skin on.
Once cooked, peel and mash them with a potato masher.
Dissolve the yeast with a tablespoon of sugar in warm milk.
In a stand mixer with a hook attachment, add the flour, potatoes, sugar, dissolved yeast in milk, 4 egg yolks, and aromas (lemon, orange zest) and start the mixer.
While the mixer is running, add small pieces of butter (at room temperature) and finally add the salt. (If you don’t have a stand mixer, work on a floured surface).
Knead until you get a homogeneous dough.
Transfer the dough to a floured surface, knead it vigorously with your hands, and place it in a bowl.
Cover with plastic wrap, keep it in an off oven with the light on for 3/4 hours.
(If the dough is sticky, don’t add more flour, but oil your hands).
After 3 hours, sprinkle the work surface with a thin layer of flour, take the dough and fold it.
After folding, give it a rounded shape.
Gently stretch the dough and start cutting into pieces of about 2 oz each.
Shape the pieces into small balls. From the balls, form doughnuts.
(Press the ball slightly making a hole in the middle).
Cut out squares of parchment paper to place the doughnuts on.
Place all doughnuts under a tablecloth spaced apart from each other.
Let rise until doubled.
When the doughnuts have doubled in volume, you can fry them in abundant oil.
The oil should not exceed 340°F, just immerse a small piece of dough in the oil; if it floats and starts to brown, the oil is ready.
(If you don’t have a kitchen thermometer, use a toothpick: when bubbles form around it upon immersion, the oil is ready).
Immerse no more than two doughnuts at a time, cooking for a few seconds on each side.
Afterwards, once dry, while still warm, roll them in granulated sugar covering them completely.
Delicious
Enjoy your meal.
Tips
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Can I bake them in the oven?
Place the doughnuts on a baking sheet with parchment paper and bake in a static mode at 355°F for 25 minutes. Brush with honey or melted butter, and roll in granulated sugar.
Can I cook them in an air fryer?
Preheat the air fryer and cook in the air fryer for 7 minutes at 356°F (5 minutes on one side and 2 on the other). Once out of the fryer, brush the surface of the graffe with a little melted butter and roll them in granulated sugar; thanks to the butter, the sugar will stick easily.
