Description
Neapolitan Potato Donuts are a traditional Italian treat known as Graffe. These donuts are light, fluffy, and made with mashed potatoes, offering a unique texture and flavor.
Ingredients
Scale
- Pre-dough:
- 75 g (10 tbsp) bread or all-purpose flour
- 80 g (5 tbsp) whole milk
- 1 g (1/4 tsp) dry yeast
- Main dough:
- 250 g (2 cups) bread flour
- 3 g (1 tsp) dry yeast
- 160 g (5.6 oz) russet potatoes boiled, mashed
- 2 large eggs room temperature
- 30 g (2.5 tbsp) sugar
- 55 g (4 tbsp) unsalted butter room temperature
- 10 g (0.5 tbsp) honey
- 1 large lemon zest only
- 5 g (3/4 tsp) salt
- To Fry and Coat:
- 1.5 liters peanut oil
- Sugar as needed for coating the donuts
Instructions
- Boil whole potato with the skin on in salted water until fork-tender, about 20-25 minutes.
- Let cool, peel, and mash until perfectly smooth.
- Mix the flour, yeast, and whole milk in a small bowl until combined.
- Cover with plastic wrap and rest in a turned-off oven with light on for 1 hour.
- In a stand mixer, combine the dough mixture from the first step with the two beaten eggs.
- Add the mashed potato, bread flour, yeast, sugar, honey, and lemon zest.
- Mix and gradually add the butter and salt until the dough is smooth and elastic.
- Shape the dough into a ball, place it in an oiled bowl, cover it, and let it rise for 30 minutes.
- Divide dough into 12 portions and shape into balls. Rest for 10 minutes.
- Make a hole in the center of each ball and gently shape them into donut shapes.
- Place the donuts on parchment-lined sheet and allow them to rise for at least 1 hour.
- Heat the oil to 340°F (170°C) in a deep pan.
- Carefully transfer 2 to 3 donuts to the oil and fry for 1 to 2 minutes until golden on both sides.
- Immediately roll the hot donuts in sugar to coat while still warm.
Notes
- Mashed potatoes can be made and refrigerated up to 24 hours ahead.
- After shaping, donuts can be refrigerated overnight before frying.
- For a donut glaze, combine milk, powdered sugar, vanilla, salt, and melted butter.
- Warm the glaze to 100-110°F before using.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 donut
- Calories: 464
- Sugar: 12g
- Sodium: 332mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 445mg
Keywords: Neapolitan Potato Donuts, Graffe, Carnival Doughnuts