Graffe are a kind of typical Italian dessert, especially common in some Italian regions like Campania and Calabria, during the Carnival celebrations, but really appreciated all year round. These are fried, soft and sweet desserts, and are similar to doughnuts or zeppole, with a spiral or an “S” shape. Graffe are composed of simple ingredients, such as flour, eggs, sugar, butter, yeast and potatoes, in order to give them a soft and light solidity. After being fried, graffe must be sprinkled with granulated or powdered sugar. Their preparation originates from the popular and traditional cuisine and they are still really loved, thanks to their unique and delicious flavour.
Ingredienti:
● 500 g of Flour 00
● 250 g of crushed boiled potatoes
● 50 g of sugar
● 2 eggs
● 50 g of melted butter
● 10 g of fresh brewer’s yeast
● Grated lemon or orange peel
● Granulated sugar to garnish
Preparazione:
1. Melt the yeast into 50 ml of lukewarm milk.
2. Blend the squashed potatoes, flour, sugar, eggs and melted butter.
3. Mix yeast and grated peel, kneading until to get a soft and smooth dough.
4. Let the dough rise until the size has doubled (about 2 hours).
5. Shape doughnuts and let them rise for another 30 minutes.
6. Fry in warm oil until golden brown.
7. Roll into the granulated sugar.
Consigli utili:
● Make sure to roll out the dough very thin to get more crispiness.
● Oil should be hot, but not too hot, to avoid the graffe absorb too much oil.