Preparation

• The first step to prepare Neapolitan graffe with potatoes involves boiling. Wash them well and place them in a pot with plenty of water and salt. The cooking time varies based on the size of the potatoes, but generally, it will take about thirty minutes.

  When they are cooked, (to check if they are cooked, insert a toothpick into the potatoes, if it goes in easily they are cooked), drain them, let them cool slightly and peel them. Avoid letting them cool too much, as it will then be more difficult to peel them.

  At this point, place the flour in a bowl and form a well [1], mash the potatoes with a potato masher [2] and add the sugar.

  

• Add the whole eggs, the salt, the butter softened to a cream, the packet of vanillin, and the grated lemon zest [4]. Start mixing the ingredients [5] then dissolve the yeast in the milk placed in a glass [6].

  

• At this point, pour the yeast into the mixture [7] and knead with a fork starting to incorporate the flour [8]. When the mixture has reached a certain consistency, start working the dough with your hands [9].

  

• Continue kneading for about 4 minutes or until the dough is smooth, then form a ball [10], cover with plastic wrap [11] and let rise for about two hours or until doubled [12].

  

• Once risen, turn the dough out onto a lightly floured work surface, knead it again forming a ball from which to take a portion of dough and work it into a log about 8 inches long and overlap one end over the other. As you make your graffe, place them on squares of parchment paper that you have prepared beforehand.
  Continue in this way until the dough is used up [13]. Let rise again in a dry place away from drafts covered with a cloth until doubled in volume.
  Then proceed with the cooking of your graffe!

  Heat the seed oil in a pot with high sides. When it has reached the right temperature (340°F), insert one or two graffe at a time with all the paper to prevent them from deflating [14]. Remove the paper with a kitchen tongs, preferably made of steel, and brown them on both sides (it will take about 2 minutes in total). Drain and place the donuts on a plate with kitchen paper to remove excess oil [16].

  

• Finally, while still hot, roll them in granulated sugar, turning them on each side, so they are completely covered [16 and 17]. If the sugar becomes granular and does not adhere to the graffa anymore, replace it with fresh sugar.
  Immediately place the graffe in another serving container [18] and … Enjoy.