Graffe Napoletane
Fluffy Neapolitan potato-dough doughnuts fried until golden and coated in sugar, offering an airy interior with a delicate, crisp crust.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Potato ricer
- •Deep saucepan
- •Digital thermometer
- •Slotted spoon
- •Baking paper
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 340 kcal
Instructions
- 1
Boil the unpeeled potatoes until tender, peel while hot, and pass immediately through a potato ricer into a bowl.
- 2
Dissolve the fresh yeast with one teaspoon of sugar in the lukewarm milk.
- 3
Combine the flour, mashed potatoes, remaining dough sugar, eggs, and lemon zest in a large mixing bowl.
- 4
Add the yeast mixture and knead until a cohesive, smooth dough starts to form.
- 5
Work the softened butter and salt into the dough until fully absorbed and elastic.
- 6
Cover the bowl and allow the dough to rise in a warm spot for two hours until doubled.
- 7
Divide the dough into eight equal portions and roll each into a rope roughly 25 cm long.
- 8
Cross the ends of each rope over to form the characteristic looped ring shape.
- 9
Place each ring onto an individual square of baking paper and proof for 40 minutes until puffy.
- 10
Heat the frying oil to 170°C in a deep saucepan.
- 11
Lower the graffe into the hot oil with their paper squares, removing the paper with tongs as it releases.
- 12
Fry for two minutes per side until golden brown, drain briefly on kitchen paper, and roll immediately in sugar.
Chef's tips
Always mash the potatoes while still hot so they stay smooth and incorporate evenly without making the dough gummy. Keep the frying oil strictly between 165°C and 170°C; if the oil is too hot, the exterior will brown before the rich potato centre cooks through. Roll the graffe in sugar while they are still warm so the crystals adhere properly.
Ingredient substitutions
- fresh yeast → 5 g active dry yeast dissolved in the warm milk
- sunflower oil → peanut oil or light olive oil for frying
Storage
Graffe are best enjoyed fresh on the day of frying, but can be kept in an airtight container for up to 24 hours.
Reheating
Warm for 15 seconds in a microwave or 3 minutes in an oven preheated to 150°C to restore softness.
Common mistakes to avoid
- •Letting the mashed potatoes cool before ricing, which creates heavy clumps in the dough
- •Frying at excessively high temperatures, leading to a raw dough centre
- •Waiting until the doughnuts cool before rolling them in sugar, preventing the coating from sticking
Serving suggestions
Cooked Graffe Napoletane?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Campania
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
