Neapolitan doughnuts (graffe napoletane)
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- Serves: 12 persons
- 75 gwhite flour
- 4 gdry yeast
- ¾ dlmilk
- 200 gmealy potatoes, cooked in their skins
- 320 gwhite flour
- 1 tspsalt
- 40 gsugar
- ½organic lemon
- 60 gbutter
- 5 tbspsugar
Step 1Mix the flour and yeast in a bowl. Pour in the milk, knead to form a thick, sticky dough. Cover the starter dough and leave to rise at room temperature for approx. 1 hr.
Step 2Pass the potatoes through a food mill and into the food processor bowl. Add the starter dough, flour, salt, sugar, lemon zest and eggs. Knead into a soft, smooth dough using the dough hook on the food processor. Gradually add the butter and continue to knead for approx. 6 mins. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Step 3Divide the dough into 12 pieces, shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 6 cm in diameter. Place each doughnut on a piece of baking paper, cover and leave to rise for approx. 1 hr.
Step 4Fill a pot to ⅓ with oil and heat it to approx. 175°C. Using a slotted spoon, lower the doughnuts into the pan in batches along with the baking paper. As soon as the baking paper falls away, carefully remove it. Deep-fry the doughnuts for approx. 3 mins. on each side until golden brown. Remove the doughnuts and drain on paper towels. Pour the sugar into a deep dish, toss the doughnuts in the sugar while still warm.