The Donut Whole » How To Make Graffe Donuts?

How To Make Graffe Donuts?

Graffe is a donut-like pastry that is popular in Italy. Graffe donuts can be eaten as a snack or dessert, and they are especially delicious when dipped in good hot coffee or espresso. If you’re looking for something new and exciting, why not try graffe donuts? You won’t be disappointed!

What is A Graffe Donut?

According to Giallo Zafferano, graffe donuts are made by adding potatoes to the dough. The addition of potatoes makes the donuts soft and plump.  Some places prepare them by adding different flavors like vanilla to give them a tasty twist.

Naples, Italy, is the home of graffe donuts. Still, it can be found in many parts of Italy and is known as Neapolitan graffe, graffette, or ciambelle, depending on the region.

The Italian natives relate them to their childhood memories when they would roll them with sugar before eating. This was a tradition.

Although many people have not heard of graffe donuts before, you can find them in many coffee shops and bakeries around Italy.

Where Did Potato Donuts Originate?

Where Did Potato Donuts Originate

According to Cookist, graffe donuts have ancient origins and are a remake of German Krapfen. German Krapfens are similar to what we know today as jelly donuts.

The recipes for potato donuts were first seen in American newspapers in the 1870s. Over the years, we have had different cookbooks that you can find in the shops, and the first one was from Canada.

However, in the 1930s, Spudnut Shops opened a donut shop. The shop was selling potato donuts to around 500 locations around the US, but lately, it has closed.

Atlas Obscura stated that in the 1830s, German immigrants in Pennsylvania fried up sweet potato-based donuts. They did this before Ash Wednesday because they wanted to finish up the sugar and fats in their houses.

How To Fry Graffe Donuts?

Deep-frying graffe donuts are easy at home with the right tools and ingredients. First, you’ll need enough oil to submerge the donuts thoroughly. An electric deep fryer is ideal, but you can also use a large pot or Dutch oven on the stove.

Fill the pot with oil and heat it to 325- 350 degrees Fahrenheit, depending on the recipe. You can test the temperature using a candy or deep-fry thermometer. Next, gently lower the graffe donuts into the hot oil using a slotted spoon or spider strainer.

When they are brown, remove the donuts and place them on a paper towel-lined platter or dish to absorb excess oil.

Are you ready to find out how to make these delicious and unique donuts? The ingredients and instructions are listed below. You can check out the video here!

Ingredients

Yeast

  • ½ a cup of lukewarm whole milk (120g)
  • 1 cup of flour (130g)
  • 6 tbs of yeast (3g)

Dough

  • 6kb if potatoes (300g)
  • 3 cups of Manitoba flour (400g)
  • 06 cup of purpose flour (70g)
  • 3 medium eggs
  • ¼ cup of sugar (50g)
  • ½ cup of butter (100g, softened)
  • 1 tsp of acacia honey (8g)
  • Lemon peels (from one lemon)
  • 1¼ tbs fine salt (8g)

Buttering

  • 2tbs of butter (30g)

Frying and Sugaring

  • 4 ½ of peanut or canola oil (1 L)
  • 1 cup of sugar (200g)

How to Make Graffe Donuts

How to Make Graffe Donuts

Preparing graffe donuts is exciting. Here is a step-by-step procedure for preparing these mouthwatering donuts.

  1. Begin by washing and boiling the potatoes for around 30 minutes. This time will vary based on the size of the potatoes. While the potatoes are boiling, sift the flour into a small bowl, then add the brewers’ yeast and lukewarm milk.
  2. Cover with transparent wrap or a wool kitchen towel and sit for 1 hour in an oven or warm spot. A lint-free kitchen towel is better if you use one so lint does not get in your yeast.
  3. Check your potatoes; if they are ready, peel and mash them. Set them aside to cool down.
  4. Combine flours (all-purpose and Manitoba) and honey in a stand mixer with flat beaters. Add sugar, mashed potatoes, and the grated lemon zest. Beat the eggs, then add them to the stand mixer with the other ingredients.
  5. Mix with the flat beaters until the dough is firm and sticks, then replace them with your dough hook and add your yeast mixture. Continue to mix until the yeast is well absorbed. You can now add the salt and unsalted butter and continue mixing.
  6. Take the dough from the mixer and place it on a greased surface. You can use the unsalted butter to grease the surface. Continue working on the dough using your hands to make it soft and consistent.
  7. After it is ready, make it to a big ball and place it in a large bowl.
  8. Wrap with a clear wrap and place it in an oven. Turn the oven to 79-82° and let it rise for 2 hours. When the time is up, take your dough out of the oven and place it on a flat surface (greased with the remaining butter).
  9. Make golf ball-sized portions out of the dough. They should be around (60 g), or you can make the size you want. If you measured your ingredient as we have stated, you would get 20 balls. Flatten each ball and pierce at the center to make a hole. Make sure you make the hole a bit wider than an ordinary donut.
  10. Once you have prepared your donuts, line them on a drip pan or a large baking sheet lined with baking paper. Cover them with transparent wrap, and place them in the oven. This stage is called leavening. After leavening, the donuts double in size and become large.  Leave them for an hour to get the best results.
  11. Now take your large pot or deep fryer, and heat the peanut oil or the oil you intend to use. Heat to 325° F.
  12. Cut the baking paper around each giraffe. When the oil is to temperature, take your donuts one after the other,  immerse them in the oil and remove the paper.
  13. Fry your graffe donuts in small batches on each side for a couple of minutes until they are browned.
  14. Drain them from the oil using a skimmer or slotted spoon and place them on a tray. Ensure you have lined your tray with paper towels to drain the excess oil.
  15. Next, take the granulated sugar and put it in a container. Take your donuts and roll them in the sugar while hot.
  16. Your graffe donuts are ready. Buon appetito!

FAQ

What Is The Best Oil for Frying Donuts?

The best oils for frying donuts are canola or peanut oils, according to Breads & Sweets. That is because these oils have minimal flavor and a high smoke point.

However, peanut oil is preferred to many because it has a light flavor. The delicate flavor doesn’t overpower the taste of the donuts.

Just make sure the canola and peanut oils are refined. Unrefined oils have a smell that may mess up the taste of your donuts.

Do You Need Yeast For Graffe Donuts?

Yes, you need yeast for graffe donuts. Here are a few reasons why yeast is better than other raising agents like baking powder;

Texture: When you use yeast for the donuts, the texture improves. That is because the donuts become lighter, and when they cook, they become puffy. That enhances the quality; you can feel the chewy texture when eating the donut.

Flavor: The flavor of the yeast donuts is yeasty. It is a good taste, especially for people who love graffe donuts. Additionally, when buttering the donuts made with yeast, you don’t use much butter compared to cake-made donuts. That means you get to feel your donut’s taste and don’t consume a lot of butter.

Can You Bake Graffe Donuts?

No, you cant bake the graffe donuts. Generally, we have two types of donuts: fried (made using yeast) and baked donuts (made using baking powder).

When preparing graffe donuts, you use yeast which makes them rise to greater heights. Also, they become light and fluffy, and when you fry them, the color turns to a golden brown. Since you make graffe donuts using yeast, you can’t bake them.

A point to note, though; Some people prefer to bake them, which is okay, but it doesn’t bring out the taste and texture of a graffe donut.

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