Name: Italian sugar donuts
Prep time: 60 min
Cook time: 5 min
Cuisine: Italian
Ingredients: 4 cups high gluten flour (500 g); 1/2 cup water (115 g); 1/3 cup sunflower oil (73 g); 3 eggs; 5.30 ounces potatoes, boiled in distilled water, no salt (150 g); 1/2 cup sugar (100 g); 1 teaspoon fresh beer yeast (5 g); 1 lemon (zest); 1 tablespoon honey; 1 teaspoon salt; peanut oil (for frying)

Italian sugar donuts or or Neapolitan graffe, usually prepared during the carnival period, but can be found all year round in the bakery. These delicious fried donuts are super soft thanks to the potatoes boiled in the dough. A recipe of simple preparation and with a few ingredients.

DifficultyMedium
CostVery cheap
Preparation time1 Hour
Cooking time5 Minutes
Serving15
Cooking methodFrying
CuisineItalian

Ingredients

4 cups high gluten flour (500 g)

¹/₂ cup water (115 g)

¹/₃ cup sunflower oil (73 g)

3 eggs

5.30 ounces potatoes, boiled in distilled water, no salt (150 g)

¹/₂ cup sugar (100 g)

1 teaspoon fresh beer yeast (5 g)

1 lemon (zest)

1 tablespoon honey

1 teaspoon salt

peanut oil (for frying)

Italian sugar donuts

Tools

1 Planetary Mixer

1 Bowl

1 Pan

Steps

Prepare a leaven with 1 cup (100 g) of flour, yeast and water. Inflate in the heat, about 1 hour. In the bowl of the planetary mixer, add the leavening, half the flour and the sugar. Combine the aromas and start the machine. Add the eggs and the other half of flour. Work the dough and add the mashed potatoes at room temperature and string. As soon as the dough is well formed and smooth, start adding the oil a little at a time without losing the string. When the dough has become elastic, turn off the machine and cover. Leave to rise until doubled. Turn over onto the work surface, give a couple of rounds of letter fold folds. Cover with a bowl and let it rest for an hour. Break into 60 g pieces and wrap tightly into a ball. Take back the first piece and with floured fingers, form a donut. Leave to rise for 30 minutes covered with cling film. Heat abundant peanut oil to 338°F (170 °C), dip a few at a time. As soon as it finishes swelling, turn and bring to browning. Turn again and brown on the other side. Dry with absorbent paper and pass in the sugar.