Steps for Neapolitan graffe with potatoes

• To make these delicious Neapolitan graffe with potatoes, you first need to prepare a pre-dough and thus the sponge or Polish. In a small bowl, dissolve the yeast with 3 1/2 tbsp of milk (taken from the total) and a teaspoon of sugar (taken from the total). In another bowl, pour 1/3 cup of Manitoba flour (taken from the total) and gradually add the milk, mixing with a fork to obtain a sticky mixture or dough. Cover with plastic wrap and let it rise for 1 hour in an oven that has been preheated and then turned off a bit. This way, you will have a proper 82°F (28°C) – 86°F (30°C) proofing chamber. If you want to increase the yeast, the rising time will be shorter. The sponge will be ready when there are many bubbles on the surface.

  

• Once the sponge is ready, pour it into the mixer bowl and add the mashed boiled potatoes (make sure they aren’t hot), granulated sugar, the tablespoon of limoncello, the remaining flour, the grated orange and lemon zest, and mix for a few minutes with the hook attachment. Then pour in the rest of the milk and the egg and continue kneading. Finally, add the salt and knead even at speed 3 or high speed. Lastly, add the soft butter little by little, making sure it is well absorbed, and continue kneading. To get a smooth and homogeneous dough, it will take about 15-18 minutes or until the dough is elastic. If you don’t have a stand mixer or any other kitchen robot, you can knead everything in a bowl and then on a work surface by hand. Let the dough rise in a bowl covered with plastic wrap in a turned-off oven with the light on for about 2 hours or until it doubles.

  

• Once the dough has risen, turn it onto a floured work surface and divide it into balls of 2 3/4 oz each. Form a long cord and join the ends to get the classic graffe shape. Continue like this with the rest of the dough. Place all the graffe on a baking sheet lined with parchment paper and let them rise again for 1 hour or until doubled. Once risen, fry the graffe in hot peanut oil at a temperature of 340°F. Drain on a tray covered with absorbent paper and immediately roll them in granulated sugar.

  

• Here they are, the Neapolitan graffe with potatoes, they are absolutely delicious, you won’t be able to resist them, and if you want, you can also fill them with custard and Nutella. I hope you like my latest recipe, see you next time, friends.