These decadent Graffe Napoletane are fluffy, tender donuts from southern Italy and are popular for Carnevale. Mashed potato in the dough creates a moist donuts that also good the next day!
First prepare the predough. Mix together ⅔ cup flour with warm milk and yeast in a small bowl. Cover with plastic wrap and set aside for 1 hour.
Potatoes
In a medium saucepan, cover the whole unpeeled potatoes with cold water. Cover with a lid, set over high heat, and bring to a boil.
Reduce the heat to maintain a gentle boil and cook until tender approx 15 minutes.
Peel, pass through a ricer and allow to cool to warm. You'll need about 8 ounces of mashed potatoes. By this time the predough should be ready.
Graffe Dough
Transfer the predough to the bowl of a stand mixer and add the eggs. Mix using the dough hook until combined.
Add the warm mashed potatoes, remaining flour, sugar, lemon and orange zest and vanilla extract and continue to mix until the dough comes together.
Add the butter a little at a time alternating with the salt.
Knead until the dough is smooth and elastic.
Scrape the dough out onto an oiled work surface and fold the outer edges into the middle. Make about 6-8 folds. Wash out the stand mixer bowl and lightly oil. Place the dough in seam side down.
Leave it to rise for 2 hours until double or tripled in volume.
Turn out onto a lightly oiled surface and cut 12 pieces of 2½ ounces (70 grams) each. Form the shape and set aside on baking paper to rise until doubled about 30 minutes. Roll at length to about 8 inches then make the shape.
To fry
Have ready a plate lined with several layers of kitchen paper towels, and a wire rack set over a baking sheet (to catch any sugary mess).
Also add half of the granulated sugar to a shallow bowl. Use just half of the sugar because it will become oily. This way you can add or replace the sugar regularly.
Cut the baking paper around each graffe. The graffe together with the baking paper can go straight into the hot oil.
Pour the oil into large saucepan and place over medium high heat until the temperature reaches 356ºF - 374ºF (180ºC/190ºC).
Lift the paper with one graffe on it and lower into the hot oil. As the graffe cooks the paper will float loose. Use tongs to remove the paper.
Fry until golden brown and cooked through - turning just once. Each side will take one or two minutes. Only add one or two graffe at a time
When browned and cooked through, use two forks to carefully remove the graffe from the hot oil and onto the paper towel lined plate to drain for 30 seconds.
Then toss in sugar while hot otherwise the sugar won’t stick.
Set the sugar coated graffe on the wire rack to cool.
Serve freshly made.
Notes
Two medium potatoes are usually the right weight.
Tips for Success
Use the potatoes while still warm but not hot to help activate the yeast.
Only knead until smooth and elastic but no more.
Rising times may vary depending on the temperature in your house.
Avoid adding extra flour to the dough.
Use a candy thermometer to ensure the oil is at the correct temperature.
Don't overcrowd the pan and only flip the graffe once.