Recipe
Graffe: Neapolitan Potato Donuts Recipe
A traditional Neapolitan classic with a sweet twist! Graffe, sugar-coated fried donuts, use potato to create a wonderfully tender, melt-in-your-mouth crumb with a hint of orange and vanilla tucked into every bite.
You will need
Makes 6
- 1 large (approx. 200g) potato, peeled
- 2 teaspoons instant dried yeast
- 50g sugar, plus an extra large pinch
- 60ml warm water
- 450g plain flour, plus extra for dusting
- 125ml plant-based milk, plus extra if needed
- 40g vegan butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Sunflower oil, for deep frying
- Caster sugar, to coat
- 1-2 teaspoons cinnamon, to taste
Recipe: Nadia Fragnito
Directions
30 mins to prep
2.5 hours to rest
20 mins to cook
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Step 1
Boil the potato until very soft, then mash well. Set aside.
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Step 2
In a bowl, dissolve the yeast and a large pinch of sugar in 60ml of warm water, then set aside for a few minutes to activate or until it becomes a little bubbly and frothy.
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Step 3
In a large bowl, combine the flour and 50g of sugar.
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Step 4
In another bowl, mix together the plant-based milk, melted vegan butter, vanilla extract, orange zest, the prepared yeast mixture, and the mashed potato, until well combined. Gradually add this wet batter to the flour and sugar, mixing until a soft, slightly sticky dough forms. If the dough is too dry, add extra milk as needed.
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Step 5
Knead the dough for about 5-10 minutes, until it becomes smooth and elastic. Be sure to add just enough flour to prevent it from sticking to your surface or hands. Place the dough in a bowl, cover and rise in a draught-free place until doubled in size, for about 1-2 hours.
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Step 6
On a lightly floured surface, roll the dough into a log and slice into 6 equal pieces. Roll each piece into 35cm long ropes, then tie each rope into a loose knot and tuck the ends underneath, or into simple donut rings. Place onto trays lined with floured non-stick baking paper, ensuring there’s ample room between each donut. Cover and rise for another hour.
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Step 7
Half-fill a high-edged frypan with the oil, enough for the donuts to float. Heat oil to 160-170°C.
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Step 8
To prevent the delicate donuts from losing their shape when handled, cut the baking paper around each one to create a support. Place into the hot oil — including the paper. Once the dough begins frying, the paper will naturally release the donut. Carefully remove the paper from the hot oil as it releases.
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Step 9
Fry the donuts until golden brown on each side, ensuring they don’t cook too quickly, otherwise you’ll have uncooked dough inside.
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Step 10
Drain well on absorbent paper. Combine the caster sugar and dashes of cinnamon in a bowl. Coat the donuts in the cinnamon sugar while still warm. Best served warm and fresh.
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Recipe: Nadia Fragnito
