Graffe napoletane – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 6
Italy Servings: Serves 6Graffe Napoletane are a traditional Italian pastry originating from the region of Campania, especially celebrated in Naples. These delightful doughnut-like treats have become an iconic part of Italian street food culture, often enjoyed during festive periods like Carnival. Characterized by their fluffy and airy texture, Graffe are typically made with a potato-enriched dough, fried until golden, and generously coated in sugar. The fusion of soft dough and sweet coating makes them irresistible to both locals and tourists seeking an authentic taste of Naples.
Ingredients
- all-purpose flour – 3 cups / 360 g
- potatoes – 2 medium, boiled and mashed
- granulated sugar – 1/2 cup / 100 g
- eggs – 2 large
- butter – 1/4 cup / 60 g, melted
- milk – 1/2 cup / 120 ml, lukewarm
- dry yeast – 1 packet / 7 g
- salt – 1/2 tsp
- vanilla extract – 1 tsp
- grated lemon zest – 1 lemon
- vegetable oil – for frying
- additional granulated sugar – for dusting
Instructions
- In a small bowl, dissolve the yeast in lukewarm milk. Allow it to activate for about 5 minutes until frothy.
- In a large mixing bowl, combine the mashed potatoes, flour, sugar, eggs, melted butter, salt, vanilla extract, and lemon zest.
- Once the yeast is activated, add it to the flour mixture and knead the dough until smooth and elastic, about 10 minutes.
- Place the dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in size, approximately 1-2 hours.
- Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Cut into doughnut shapes using a cutter.
- Let the doughnuts rise on a baking sheet lined with parchment paper for another 30 minutes until puffy.
- Heat vegetable oil in a large pot to 350°F (175°C). Fry the doughnuts in batches until golden brown on both sides.
- Remove from oil and drain on paper towels. While still warm, roll the fried doughnuts in sugar until fully coated.
Substitutions
- all-purpose flour -> gluten-free all-purpose blend
- butter -> margarine
- milk -> almond milk
Enhancements in the Next Evolution
- Add cinnamon to the sugar dusting for a spiced version.
- Incorporate orange zest for an alternative citrus flavor.
- Try a filling of chocolate or jam for added richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
