How to Make Soft and Fluffy Graffe: A Step-by-Step Guide
Graffe are the perfect blend of comfort and indulgence, especially when served warm with a golden, crisp exterior and a soft, pillowy interior. These Neapolitan-style doughnuts, traditionally enjoyed during special occasions, are a delightful treat for any time of year. If you’ve never made graffe before, this step-by-step recipe will guide you through the process, from preparing the dough to frying the doughnuts to perfection.
Recipe Overview
Name: Graffe (Neapolitan Doughnuts)
Category: Leavened Pastry (Lievitati)
Servings: Makes about 20 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 120g |
| All-purpose flour (00) | 130g |
| Dry active yeast | 3g |
| Potatoes | 300g |
| Manitoba flour | 400g |
| All-purpose flour (00) | 70g |
| Eggs | 3 |
| Sugar | 50g |
| Butter (softened) | 100g |
| Acacia honey | 8g |
| Lemon zest | 1 |
| Fine salt | 8g |
| Butter (for kneading) | 30g |
| Sunflower oil (for frying) | 1L |
| Granulated sugar (for coating) | 200g |
Nutritional Information
Given that this recipe makes 20 graffe, here is an approximate breakdown of the nutritional content per doughnut:
| Nutrient | Amount per serving |
|---|---|
| Calories | 250-300 kcal |
| Total Fat | 15g |
| Saturated Fat | 5g |
| Carbohydrates | 30g |
| Sugars | 15g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 100mg |
Instructions
Step 1: Prepare the Potatoes
Begin by washing and peeling the potatoes. Once clean, boil them in a pot of water until they are soft and easily pierced with a fork (about 20-25 minutes). After boiling, drain and mash the potatoes while still warm. Set aside to cool slightly.
Step 2: Make the Starter (Lievitino)
In a small bowl, dissolve the dry yeast in the lukewarm whole milk, adding a teaspoon of sugar to activate the yeast. Stir gently until the yeast has dissolved, then cover the bowl with plastic wrap. Let it sit for about 10 minutes until it becomes frothy, indicating that the yeast is active and ready to go.
Step 3: Combine Dry Ingredients
In the bowl of a stand mixer, sift together the two types of flour: all-purpose flour (00) and Manitoba flour. Add the mashed potatoes, sugar, and lemon zest, mixing gently to combine. The Manitoba flour is crucial in giving the dough its structure, while the all-purpose flour contributes to the dough’s softness and elasticity.
Step 4: Mix the Dough
To the flour mixture, add the yeast starter, eggs, acacia honey, and fine salt. Attach the dough hook to your stand mixer and start mixing at a low speed, gradually increasing to medium. As the dough starts to come together, switch to the paddle attachment (if using) or continue with the dough hook.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour, but be careful not to add too much, as the dough should remain slightly soft and pliable.
Step 5: Incorporate the Butter
Once the dough is smooth, begin adding the softened butter, a small chunk at a time. Allow each piece to be absorbed into the dough before adding the next. This process should take about 10 minutes. Once all the butter is incorporated, the dough will be soft, glossy, and slightly tacky.
Step 6: First Rise
Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place (around 26-30°C or 80-85°F) for about 2 hours, or until it has doubled in size. If you’re using an oven, you can place the dough in the oven with the light on, which will provide the ideal temperature for rising.
Step 7: Shape the Graffe
Once the dough has risen, turn it out onto a clean, lightly floured surface. Gently deflate the dough and shape it into a cylinder. Divide the dough into 20 equal pieces, about 60g each.
To shape the graffe, take each piece of dough and form a small ball. Then, gently flatten the ball and use your fingers to create a hole in the center. Carefully stretch the hole to form a ring, but be cautious not to tear the dough.
Step 8: Second Rise
Place the shaped doughnuts onto a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel and allow them to rise for another hour in a warm, draft-free area. The doughnuts should puff up and double in size.
Step 9: Fry the Graffe
While the doughnuts are rising, heat the sunflower oil in a deep frying pan or pot. The oil should reach a temperature of 160°C (320°F). Use a thermometer to monitor the temperature, ensuring the oil is not too hot or too cold.
Once the oil is ready, carefully cut the parchment paper under each doughnut and gently lower them into the hot oil, one at a time, using the paper as a guide. Fry each doughnut for about 1-2 minutes on each side, until golden brown and crisp. It’s important to fry the doughnuts in small batches to prevent overcrowding and to maintain a consistent oil temperature.
Step 10: Drain and Coat in Sugar
Once the graffe are golden brown and crispy, remove them from the oil using a slotted spoon or skimmer. Place them on a tray lined with paper towels to absorb any excess oil.
While still warm, roll each graffa in granulated sugar to coat the entire surface. This adds a delightful sweetness to the doughnuts, which perfectly complements their rich, buttery flavor.
Step 11: Serve and Enjoy
Your homemade graffe are now ready to be enjoyed! Serve them warm, as they are at their best when fresh out of the oil. These soft, sweet doughnuts are perfect for breakfast, an afternoon snack, or any special occasion.
Tips for Perfect Graffe
- Temperature Control: Make sure your dough rises in a warm, draft-free area. If your kitchen is cool, try placing the dough in a turned-off oven with the light on, or cover it with a thick blanket to keep the heat in.
- Proper Oil Temperature: Maintain the oil at around 160°C (320°F). Too hot, and the doughnuts will burn; too cold, and they’ll absorb too much oil and become greasy.
- Sugar Coating: Roll the graffe in sugar while they are still warm to ensure the sugar sticks and forms a lovely sweet crust.
Conclusion
Making graffe from scratch is a rewarding experience, and the end result is a batch of golden, fluffy doughnuts that are sure to impress. Whether you’re making them for a special occasion or just to enjoy with your family, these delightful treats will not disappoint.
