Steps

• Leave the butter at room temperature.

  Wash the potatoes well and then, with the skin on, cook them until they are done and soft when poked with a fork.

  Now drain the potatoes and mash them with a potato masher while they are very hot, then add the butter and mix until it melts

  

• Heat the milk and dissolve the brewer’s yeast and sugar in it.

  Mix and add the grated lemon zest and mix well.

  Add the whole eggs and mix with a fork.

  

• Once the eggs are well combined with the mixture, gradually add the flour, mixing first with a fork and then

  

• knead with your hands to obtain a homogeneous and elastic dough.

  It’s time to transfer the dough to a floured work surface and knead very well for 10 minutes until smooth.

  

• Transfer the Neapolitan graffe dough to a bowl covered with a clean cloth or plastic wrap and let it rise for 2 hours in a warm place.

  

• After the time has passed, take the dough and deflate it with your hands, then press it with your palms until it’s about a finger thick.

  You can also do this with a rolling pin, but remember to smooth the dough gently so as not to lose the rising

  

• Meanwhile, cut squares of parchment paper the size of your graffe.

  Now take 2 pastry cutters or a glass and a bottle cap, which we will use to create the donut and the hole in the middle

  

• Place all the donuts you have created on a tray on top of parchment paper squares and let them rise for another 50 minutes covered with a cloth.

  

• At the end of the rising time, heat abundant vegetable oil and, when it is very hot, fry one or two graffe at a time with the parchment paper, fry for a few seconds and then flip them, removing the paper.

  Continue until each donut is well browned.

  

• Then drain the Neapolitan graffe on absorbent paper and immediately roll them in granulated sugar so that it sticks.

  

• Place the lemon zest and sugar in the bowl, pulverize: 10 sec./speed 10. Transfer to a bowl and set aside.

  Place the milk and yeast in the bowl, dissolve: 1 min./37°C/speed 2.

  

• Add the lemon-flavored sugar, butter, potatoes, all-purpose flour, and eggs, knead: Knead/3 min.

  

• Transfer the Neapolitan graffe dough to a bowl covered with a clean cloth or plastic wrap and let it rise for 2 hours in a warm place.

  

• After the time has passed, take the dough and deflate it with your hands, then press it with your palms until it’s about a finger thick.

  

• You can also do this with a rolling pin, but remember to smooth the dough gently so as not to lose the rising.

  
• 

• Now take 2 pastry cutters or a glass and a bottle cap, which we will use to create the donut and the hole in the middle

  

• Place all the donuts you have created on a tray on top of parchment paper squares and let them rise for another 50 minutes covered with a cloth.

  

• At the end of the rising time, heat abundant vegetable oil and, when it is very hot, fry one or two graffe at a time with the parchment paper, fry for a few seconds and then flip them, removing the paper. Continue until each donut is well browned.

  

• Then drain the Neapolitan graffe on absorbent paper and immediately roll them in granulated sugar so that it sticks.

  

• The Neapolitan Graffe are ready from Christmas to…Carnival