Recipe: Graffe Napoletana

Ingredients

• 400gr flour (+ 50gr for putting on the table)
• 400gr potatoes
• 100gr oil
• 150gr sugar
• 2 whole eggs
• About 20gr of yeast
• scraping of 1 lemon
• salt
• lukewarm milk (not much)
• sugar for the cover
• frying oil

Instructions

1. Arrange the flour on the table, as if it were a small volcano. In the centre add all the ingredients except the sugar for the cover.
2. Mix everything. If the dough turns out to be too solid, you can soften it with a little more milk.
3. Knead the dough for 15 minutes.
4. Divide it into equal parts. Make small rolls with the help of flour to keep your hands from sticking to the dough. You must form 30cm cords with a diameter of 3cm. Then you are ready to close them in the shape of a donut by crossing the ends on each other.
5. Arrange the donuts on a floured placemat, then when you are finished you must cover the donuts with another floured placemat but be careful because it must not crush the donuts.
6. Let rise for about an hour and a half.
7. If they are leavened, you are ready to fry. Fill a pan and fry with not very hot oil and on low heat, as in the video. Donuts must be golden brown.
8. Drain the donuts and as you proceed, pass them in the sugar to cover.
9. The recipe says to serve them cold, but frankly, they are much better mild warm.

Recipe Notes

Note for point 7: if the donuts are not leavened... unfortunately there is no remedy!