Graffe

Graffe, also known as Neapolitan doughnuts or bomboloni, are a beloved fried leavened sweet, especially popular during the Carnival season. Here is the traditional recipe for making graffe.

Ingredients

• 500 g of type 00 flour
• 25 g of fresh yeast
• 50 g of sugar
• 50 g of butter
• 2 eggs
• 200 ml of lukewarm milk
• 1 pinch of salt
• Grated zest of 1 lemon
• Oil for frying (generous amount)
• Caster sugar for decoration

Preparation

1. Dissolve the yeast in the lukewarm milk with a teaspoon of sugar and let it rest for a few minutes.
2. Mix the flour with the remaining sugar, salt, and grated lemon zest in a large bowl.
3. Add the eggs to the center of the flour and start to combine.
4. Incorporate the dissolved yeast in the milk and continue to work the dough.
5. Add the softened butter in pieces and knead the dough until it becomes elastic and smooth.
6. Form a ball with the dough, place it in a lightly floured bowl, cover it with a damp cloth and let it rise in a warm place until it doubles in size, about 2 hours.
7. After rising, roll out the dough on a floured surface to a thickness of about 1.5 cm.
8. Cut out discs using a round cutter (or a glass) and use a smaller cutter to make a hole in the center of each disc to form the graffe.
9. Let the graffe rise again on a tray covered with a cloth for about 30 minutes.
10. Fry the graffe in hot oil (175 °C) until they become golden on both sides.
11. Drain the fried graffe on paper towels and toss them in caster sugar while they are still hot.

Curiosity

Graffe have their origins in Neapolitan cuisine and are considered a true delight. Traditionally prepared during Carnival, they have spread throughout Italy, becoming a sweet treat enjoyed at any time of the year. Their golden and sugary surface makes them irresistible, and they are often accompanied by a good Neapolitan coffee.

Happy cooking and enjoy your meal!