Box no. 9: Doughnuts for the big and the small

Be sweet and bold! Let’s make our own doughnuts instead of queening for them at the patisserie. This time we suggest doughnuts straight from Naples. Graffe are yeast doughnuts that are prepared with potatoes!

– 6/02/2018 –

The best way is to invite your friends to a kitchen party, because the doughnuts taste best straight after frying. But they are also excellent next morning with a coffee at work! The great thing about doughnuts with holes is that when you cut them out you actually end up with two doughnuts – the big ring and the small inner circle, perfect for kids!

Ingredients (for 20 donuts):

  • 750 g flour
  • 400 g potatoes
  • 80 g butter
  • 2 eggs
  • 4 tablespoons of milk
  • 2 tablespoons of sugar
  • 15 g fresh yeast
  • Zest from 1 orange
  • 80 ml limoncello or arancello
  • Pinch of salt
  • About 750 ml of frying oil
  • Sugar to coat the doughnuts

Cook unpeeled potatoes, peel and mash them. Mix yeast with lukewarm milk, put aside. Mix together flour, salt, sugar, orange zest. Form a hole in the mixture, crack eggs inside, add butter, warm potatoes and chop everything. Add yeast and knead well adding alcohol little by little. When the dough is soft and firm put it in a bowl, cover and leave for rising for at least 1 hour.

Roll out the dough to a 0.5 cm thickness. Cut out large circles and smaller ones inside. Cover the circles and let rise for 45 minutes.

Heat the oil in deep frying pan and fry the doughnuts until golden. Roll them in sugar while still hot. Have a tasty Fat Thursday!

Recipe: Marta Wajda, photos: Krzysztof Kozanowski/USTA Magazine

comments powered by Disqus