Carnival Doughnuts

In my previous article, I suggested trying out the creamy chickpea soup. Today, I bring you a Carnival recipe: the “Graffe.”

Graffe is a traditional recipe from Campania, but it’s so famous that it’s prepared throughout Italy.

A recipe worth trying on the most festive day of the year!

Index:

• Ingredients
• Preparation
• Wine Pairing

Ingredients

• 350g boiled potatoes
• 30g granulated sugar
• 1 lemon: grated zest
• 300g all-purpose flour
• 60g Manitoba flour
• 11g brewer’s yeast
• 1 egg
• 35g butter
• Sunflower seed oil for frying: as needed
• Granulated sugar for garnish: as needed

Preparation

1. Boil the potatoes and mash them once they have cooled
2. In a bowl, combine sugar and lemon zest, rubbing them together with your hands for a moment
3. In another bowl, sift the flours, add mashed potatoes, sugar, lemon zest, and yeast. Knead until you get a smooth and homogeneous mixture
4. Add the egg and continue kneading. Once the dough is well combined, add the soft butter and continue kneading until the butter is fully incorporated
5. Transfer the dough onto a floured surface, as it may be a bit sticky. Knead it briefly with your hands for a few moments, then transfer it to a bowl
6. Cover the dough with plastic wrap and let it rise until it doubles in size (approximately 2 hours)
7. Turn the dough onto a floured surface and shape it into a loaf
8. Divide the dough into small portions (about 60 grams each) and form balls, then create a hole in the center
9. Cover the graffe with a cloth and let them rise for about 1 hour.
10. In a large pot, pour sunflower seed oil and heat it to 170-180 °C
11. Dip the graffe in the hot oil, turning them occasionally
12. Once they are well golden, drain the graffe and let them dry on paper towels
13. Roll the warm graffe in granulated sugar until coated
14. Serve the graffe!

Wine Pairing

The recommended wine pairing is an Asti Spumante DOCG, known for its abundant and persistent perlage and a straw-yellow color. Aromatically, it is rich in fruity notes with hints of wisteria flowers, acacia, and honey. On the palate, it is balanced, fresh, and sweet.