Today, I'm diving into the world of Italian pastries by making "graffe," delicious Neapolitan doughnuts. Join me on this tasty adventure!
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🍳 PREPARATION 🍳
00:00 - Introduction to "Graffe Napoletane"
Graffe, a sweet treat from the heart of Naples, stands out in the world of pastries with its unique composition and delightful taste. Known as "graffe napoletane" in their homeland, these deep-fried donuts are a beautiful amalgamation of flour, potatoes, and sugar, offering a taste that's unforgettable. If you're eager to replicate this iconic Neapolitan dessert, read on!
00:13 - The Initial Preparations: Potatoes and Leavening
One of the secrets behind the fluffy texture of the "graffe fritte" is the incorporation of boiled potatoes. Start by boiling a well-washed potato with its skin intact. This not only retains the flavor but also ensures minimal water absorption. Parallelly, prepare the leaven by mixing flour, yeast, and milk in a bowl. Let it rise in a dark, warm environment for about an hour.
00:50 - Crafting the Dough: The Core of "Graffe"
With the leaven ready and your boiled potato cooled, it's time to create the heart of the "graffe". Mash the boiled potato finely and combine it with the leaven. Introduce beaten eggs, flour, and a touch of honey or sugar for sweetness. Remember, the elasticity of the dough is paramount. To achieve this, knead well until you get a soft, stretchy consistency.
02:18 - Shaping and Resting: The Path to Perfect "Graffe" Circles
Divide your dough into small portions, typically around 60-65 grams each. Shape each into a ball and let them rest. After about 30 minutes, use oiled hands to form each ball into the classic donut shape, complete with a hole in the center. Place them on a baking sheet and let them rise for another hour, ensuring they puff up nicely.
03:29 - Frying to Perfection: Achieving the Golden "Graffe Napoletane"
It's crucial to handle these risen "graffe" with care to ensure they don't deflate. Heat your oil, and using squares of baking paper, gently place each graffa into the hot oil. Once golden brown, flip to cook the other side. The end result should be a beautiful deep-fried "graffe", ready to tantalize your taste buds.
04:06 - The Finishing Touch: Sugary Goodness
No "graffe fritte" is complete without its signature sugar coating. While still piping hot, roll each graffe in granulated sugar, ensuring an even coat. This not only adds sweetness but also gives it that iconic glimmer that's hard to resist. With your "graffe" ready, all that's left is to enjoy them. These deep-fried donuts, with their unique Neapolitan twist, promise a culinary experience that's unparalleled. Whether you're enjoying them on a sunny morning or sharing them during a festive gathering, "graffe napoletane" are sure to win hearts!
🍳 INGREDIENTS 🍳
Ingredients for 12 graffe:
FOR THE STARTER DOUGH
All-purpose flour: 75 g
Fresh whole milk: 80 g
Dry yeast (or 5 g fresh yeast): 1.5 g
FOR THE DOUGH
Starter dough
Manitoba flour: 220 g
All-purpose flour (plus extra for the work surface): 30 g
Honey: 10 g
Red potatoes: 160 g
Medium eggs: 2
Granulated sugar: 30 g
Butter (at room temperature): 55 g
Grated lemon zest: 1
Salt: 5 g
FOR FRYING
Peanut oil: 1.5 l
FOR DECORATING
Granulated sugar: 150 g