Neapolitan Donuts (Graffe): soft and delicious dessert from Naples

Neapolitan Donuts (Graffe): soft and delicious dessert from Naples

Neapolitan Donuts without potatoes, the recipe for sugar-fried doughnuts that are made for Carnival and beyond!

Potatoes yes, potatoes no? Boh, who knows, I made them without and they came out super soft, nice and chubby, golden on the outside and fluffy on the inside, fried doughnuts have always been my favorite dessert, since I was a kid, nothing for me holds a candle to them!

Ingredients :

For the enriched dough:

• 500g (4 cups) strong bread flour
• 220ml (1 cup) whole milk
• 2 large eggs
• 100g (1/2 cup) caster sugar
• 70g (5 tablespoons) unsalted butter, softened
• 6g (2 teaspoons) active dry yeast or 12g (1/3 oz) fresh yeast
• Zest of 1 orange

For frying:

• 1 litre (4 cups) peanut oil

For coating:

• Granulated sugar, as needed

How to make Neapolitan Donuts (Graffe):

1. To prepare the fried sugar Donuts first, put the milk in a bowl with the sugar and the brewer’s yeast.
2. Stir and let it dissolve for at least 10 minutes.
3. Meanwhile, put all the flour in a bowl and add the lightly beaten eggs.
4. Also add the grated orange zest and give it a stir, make a space in the center and also add the yeast dissolved in the milk.
5. Knead and start adding the chopped butter a little at a time, I did this step with the mixer, but you can also make it by hand with a little more effort.
6. When you have obtained a smooth and elastic dough transfer it to a clean bowl, cover it with plastic wrap and let it rise for 4 hours.
7. After the rising time has elapsed, take the Neapolitan Donuts brioche dough and gently deflate it.
8. Transfer it to a floured work surface and spread it out with your hands.
9. Cut into pieces of about 70 g each with the help of a tarot or smooth-bladed knife.
10. With your hands round each piece and with your fingers make a hole in the center to shape the Donuts, it does not matter if they are irregular, in frying they will puff up and be perfect.
11. Place each Neapolitan Donuts on a square of parchment paper resting on a baking sheet, cover them with a tea towel and let them rise another 2 hours.
12. Heat plenty of peanut oil in a high-sided pan.
13. Fry the Donuts a maximum of two at a time and turn them often.
14. Drain the fried Donuts and immediately dip them in granulated sugar.
15. Your Neapolitan Donuts are ready!

Bon Appétit!