These donuts similar to donuts are typical of carnivals in the city of Naples, although, in reality, they can be found all year throughout Italy. More similar to a traditional snor Time is being caked a little and loses tenderness, but they are still very good. Ideally, if we are not going to consume them all at the time, freeze them. Thus, we can always have them as just made. This recipe for Napolitanas donuts is worth making it homemade, so here, in recipes, you can find this peculiar recipe.
| 🚻 10 Diners | 🕘 3h | 🍵 Medium Distribution | 🤯 |
| Ingredients to make Neapolitan donuts – Graffe: |
| 200 grams of potatoes 200 milliliters of whole milk 15 grams of fresh bakers yeast 500 grams of strength flour 2 Pinchs of salt 2 medium eggs 1 on sugar avinillado 50 grams of softened butter 1 jet of Sunflower oil for fry 50 grams of sugar Glass |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in carnival, fried, |
Ingredients to make Neapolitan donuts – Graffe:
1. We wash the potatoes and cook in plenty of water until they are tender, about 30 minutes.
Trick: It is better not to peel the potatoes to cook them, take less water and remain more floures.
2. We refrigerate the potatoes with cold water once cooked and peel them carefully not to burn. With the help of a fork or a presider, we chaff the potatoes to turn them into puree.
3. We heat the milk leaving it warm and we undone the bakery yeast in it.
4. In a wide bowl, we incorporate the flour, salt, potato puree already warm, milk with yeast, eggs, sugar avinillado, sugar and butter cut into pieces. We knead with the hands or a kneader with the kneading hook. If we see that the dough is excessively sticky, we add more flour. The mass of the Neapolitan donuts has to be a little sticky in the hands. If we do it with the kneader, most of the dough has to take off from the walls of the machine.
5. We form a ball with the dough, cover with a cloth and let the dough slight for 1 hour, or until it has folded its volume.
6. After this time, we flour a work surface. We deposit the dough in it, stretch and fold twice, adding more flour if necessary.
7. We form mass balls of about 50 g each. We flatten each ball and make a hole in the center to give it a thread. We deposit in a tray lined with baking paper, separated each piece from each other so that they do not stick. Cover with a cloth and let stand again in a warm place without air currents.
8. We put abundant sunflower oil to be heated in a wide and, once hot pan, fry each graffe separately from each other; We better not put many at the same time to cook better. We brown slightly on one face, we turn them over and brown on the other. They are usually soon.
9. We get the Italian donuts out of the fire and we are depositing them on a plate with absorbent paper to remove excess oil. We sprinkle with glasses and serve immediately.
10. Just made the Neapolitan donuts are delicious, and you know, if you see that you are not going to consume them on the same day, it is best to freeze them once they have cooled. If you liked the recipe, I recommend my blog, target = _blank rel = nofollowcakes for you, where you will find more recipes.
