Neapolitan graffe are fried doughnuts made from sweet leavened dough prepared with potatoes. They have a very soft texture, where leavening plays a fundamental role in achieving this consistency. They are generally prepared for the Carnival period, but due to their deliciousness, they are found all year round. Typical of Campanian cuisine, they originated during the Austrian domination in the 18th century, but they are a reinterpretation of the typical Austrian krapfen, which I recommend trying, both classic with jam and the version with custard.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons, Carnival
Ingredients
- 4 cups flour (W300)
- 7 tbsp water
- 1/3 cup sunflower oil
- 3 eggs (medium)
- 5 oz potatoes, peeled, cooked, boiled
- 1/2 cup sugar
- 1 tbsp salt
- 1 lemon (zested)
- 1 qt peanut oil (for frying)
- as needed sugar
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Pan
- 1 Work Surface
Steps
Prepare a starter dough with 1 cup of flour, yeast, and water.
Add all the ingredients to a bowl, mix, and cover with plastic wrap. Let it rise in a warm place, like an oven with the light on, for about 1 hour.In the stand mixer bowl, add the starter dough, half of the flour, and the sugar.
Add the flavorings 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 it is well-formed and smooth, then gradually add the oil without losing the dough’s elasticity.
When the dough becomes elastic, turn off the machine and cover it.
Let it double in size.Turn it out onto the table, give it a couple of rounds of three-fold turns.
Cover with a bowl and let rest for one hour.Divide into 2 oz 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 it stops puffing up, turn and bring to a golden color.
Turn again and bring to a golden color on the other side.
Dry with paper towels and roll in sugar.
Tips
They can be flavored with grated orange zest and vanilla.
They remain soft for 2-3 days.
They can be frozen before the last rise, that is, after shaping. Place them on a tray and put them in the freezer. Later, simply defrost them at room temperature and proceed with the rising and then frying.
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