Today we recommend the recipe of Neapolitan Graffe: here's how to prepare the delicious fried donuts!
For our address book cooking in the Neapolitan style, today we explain how to cook staples, the greedy ones Fried donuts made with a mixture of flour and potatoes and finally covered with sugar. There are many examples of donuts in Italy and in the world, just think of the donuts which have recently spread widely in our country, so the Neapolitan staples remain among the more good and unsurpassed.
They are found all year round in pastry shops and bars in the city, but they are prepared in particular during Carnival parties.
The good result of the staples is all in the Proving of the dough which must be carried out over several times in order to give the donuts a very soft and fragrant consistency.
Ingredients (for about 20 staples)
- 300 gr of potatoes (floury quality)
- 500 grams of flour
- 3 medium eggs
- 100 g butter
- 60 grams of sugar
- 1 pinch of salt
- 25 g of yeast
- 120 ml of milk
- Oil for frying qb
Preparation
Extract the salted butter from the fridge.
Boil the potatoes (do not peel them).
Meanwhile, heat the milk in a saucepan together with 30 gr of sugar.
Transfer to a bowl and add the yeast making it melt. Join it gradually flour sieved, being careful not to form lumps.
Once you have got one dough homogeneous cover the bowl and let rise for a couple of hours.
Meanwhile, peel the potatoes and mash them. Put in a container and add the other 30 gr of sugar, the pinch of salt and the 3 eggs.
Add to the mixture the dough leavened and kneaded. Add the softened butter.
Leave it again bump up for two hours.
Roll out on a work surface giving the mixture an elongated shape. Cut some pieces of dough and add the donut shape to each one.
Place them on a floured cloth. Let rise for another hour.
Now immerse the staples completely boiling oil and turn them over several times in order to inflate them and make sure to cook them well inside.
Once browned, place them on absorbent paper and sprinkle with cup sugar.
Very good, right?
