• 3 hours
  • Low

Neapolitan Graffe

Ingredients for 20-24 pieces
230/250 g of Type 0 Manitoba flour
230 g of Mix for real pizza
300 g of potatoes (weighed raw)
110 g of slightly warm water
5 g of dry yeast (or 16 g of fresh brewer's yeast)
2 medium eggs
60 g of soft salted butter (you can otherwise use normal butter, adding 5 g of salt)
60 g of granulated sugar
The juice of half an orange
The zest of an untreated lemon
First, grate the lemon zest inside the squeezed orange juice, then let it rest. Separately, mix the flours together.
Take 100 g from the flour mix and prepare the leavening: form a small hole in the center, pour in the yeast, the slightly warm water, mix with a teaspoon and let it rest for about 5 minutes. Knead again with the help of a wooden spoon until you get a very soft and slightly coarse dough: at this point, let the dough rest in a warm place for 1 or 2 hours (if you use 00 flour and not the mix for real pizza, the leavening times will lengthen slightly).
When the dough will have bubbles on the surface and its volume will have tripled, proceed by combining the rest of the flour, the mashed potatoes, the sugar and knead, then add the eggs, the orange juice and, once blended, the butter (together with salt if you are not using salted butter).
Once the butter is completely blended, let the dough rise until it has doubled its initial volume (1 or 2 hours).
Once the leavening is complete, turn the dough over on the worktop, cut it in half and divide each part into 10/12 pieces.
With each piece, form a tightly closed ball, press it lightly and make a central hole with the handle of a well floured wooden spoon, spreading it slightly with your hands, then let it rest until doubled.
When resting time is over, fry the staples in hot oil at about 160-165° for 4-5 minutes, being careful to turn them halfway through cooking.
Once cooked, drain the excess oil and immediately pass it in the sugar so that it sticks well to the surface of the graffe.

In cooperation with Vaniglia Cooking

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