Graffe Napoletane are special Neapolitan doughnuts which were once prepared only for Carnival.
Nevertheless they became part of the local tradition, especially for breakfast.
- 1 ¾ cups of Flour
- 1 ½ cups of cooked Potatoes
- 1 Egg
- 2 spoons of unsalted Butter at room temperature
- ¼ cup of Sugar
- 2 tsp of dry Yeast
- ¼ cup of Milk, warm
- Zest of One Small Lemon or Half of a Large Lemon
- ½ tablespoon of Salt
- 2 spoons of Limoncello
- 1 spoon of Vanilla Extract
- oil or Canola oil for frying
- 2 Cups of Granulated Sugar, to coat the doughnuts
Mix together the yeast and milk and set aside for a couple minutes.
Then, mix together flour, potatoes, egg, sugar, butter, lemon zest, limoncello, vanilla, salt and the milk and yeast mixture.
Mix ingredients together until it forms into a dough and dump it onto a well floured board and kneed it until the dough comes together and its nice and smooth and no longer sticky.
Once the dough is ready, take a large baking sheet and line it with a lint free kitchen towel, and sprinkle the towel lightly with flour, set aside.
Cut little pieces off the dough and roll them out into a rope, then pinch the ends together to form a circle, place the doughnuts onto the kitchen towel lined baking sheet.
Continue to make the rest and once done, cover them with a towel and allow them to rise in a warm spot for an hour.
Heat the oil in a large pot until it reaches 350 degrees, drop about 4 doughnuts at a time and let them cook for a couple minutes, they should take about a minute per side or until both sides are golden brown.
Drain on a paper towel lined plate. Dip them into the sugar and place on a platter.
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