In: All Recipes recipes7 March 2011
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Graffe is a typical Neapolitan sweet food, quite similar to the more international Doughnut. Here in Naples you can find Graffes in every pastry-shop of every corner of the city, all the year round, even if they are typical of Carnival period. They are ring-shaped, potato-bades dough, deep-fried and then covered with granulated sugar.
Finding a good recipe to make Graffes is really, really difficult, so at my house we have just always used granny’s traditional Potato Zeppole recipe.
Then, someday, my parents came home and said they’d tasted the most amazing graffes ever, at a friend’s place… As doubting as Thomas, as curious as a cat, this here I HAD to try this legendary Ivana’s recipe, and… I must say they’re amazing: soft, fragrant, and don’t even absorb much oil 😛

 

Ingredients for 30 graffes: Order Retin-A online
1 kg of pastry flour
70 g of sugar
100 g of butter
4 eggs
300 ml of water
Toradol without prescription 25 g of brewer’s yeast
1 packet of vanillin or 1 tsp of vanilla flavor
1 tsp of lemon zest, grated
1 pinch of cinnamon
1 pinch of salt
some additional sugar and cinnamon to decorate

Preparation Time: 30 min.
Cooking Time: 30 min.
Total Time: order Colchicine 1 hour + 2 hours for rising

How to make Doughnuts (Italian Graffe)

Mound the flour in a large bowl, make a well in the middle and put inside all the ingredients (butter in small pieces), but yeast, water and oil.

Dissolve the yeast in the slightly warm water, and pour it in the well with the other ingredients.

Knead till you get a smooth dough.

Roll out the dough on a floured pastry board, about 0.5 cm thick.
With a cup, cut and make a circle of dough, then use a smaller cup and cut a smaller circle in the middle.

As you make them, put your graffes aside on a floured surface.

Cover them with a cloth and let rise for about 2 hours.

Once they’ll have doubled in volume, pour the oil in a large pan and warm it up.
Deep-fry the graffes, turning them upside-down during cooking, till they are nicely golden.

Lift them with a perforated spoon, and let dry on some blotting paper.
Quickly pass them in some sugar combined with just a pinch of cinnamon.

Serve still hot.

Here you can see the soft inside, no oil absorbed… Yum-yum!

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