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Neapolitan doughnuts (graffe napoletane)
45 m active | 4 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 300
  • Fat about 15g
  • Carbohydrates about 34g
  • Protein about 6g
This is needed
This is needed for 12 pieces
Starter dough
  • 75 g white flour
  • 4 g dry yeast
  • 0.75 dl milk
  • 200 g mealy potatoes, cooked in their skins day-old
  • 320 g white flour
  • 40 g sugar
  • 1 tsp salt
  • 0.5 organic lemon, use grated zest
  • 2 egg
  • 60 g butter, cut into pieces, soft
To deep-fry
  • oil, for deep-frying
  • 5 tbsp sugar
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And that's how it's done
And that's how it's done
Starter dough
Mix the flour and yeast in a bowl. Pour in the milk, knead to form a thick, sticky dough. Cover the starter dough and leave to rise at room temperature for approx. 1 hr.
Pass the potatoes through a food mill and into the food processor bowl. Add the starter dough, flour, salt, sugar, lemon zest and eggs. Knead into a soft, smooth dough using the dough hook on the food processor. Gradually add the butter and continue to knead for approx. 6 mins. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 12 pieces, shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 6 cm in diameter. Place each doughnut on a piece of baking paper, cover and leave to rise for approx. 1 hr.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 175°C. Using a slotted spoon, lower the doughnuts into the pan in batches along with the baking paper. As soon as the baking paper falls away, carefully remove it. Deep-fry the doughnuts for approx. 3 mins. on each side until golden brown. Remove the doughnuts and drain on paper towels. Pour the sugar into a deep dish, toss the doughnuts in the sugar while still warm.