Sunday, May 26 2024

Neapolitan Graffe one of the most popular Neapolitan pastries and Neapolitan street food.

These fluffy doughnuts, which are first fried and then dipped in sugar, are perfect for a mouth-watering break at any time of day.


 

 

 

 

 

 

 

 

SERVINGS:8

INGREDIENTS:

  • 3 cups+1 cup all purpose flour+ more as needed
  • 3 tbsp of unsalted butter
  • 1/3 cup of milk. warm
  • 4 eggs, beaten
  • 1/2 oz brewer’s yeast
  • 1/2 cup  of granulated sugar for dusting
  • 1 grated lemon rind
  • frying oil

 

METHOD

Put 3 cups of all purpose flour in a large bowl.

Make a fountain and add the yeast cut in little pieces.

Add the sugar, butter lemon zest and the eggs.

Start to knead with the electric mixer using the hook.

Add the warm milk a little at a time.

Keep on kneading for about 15 minutes.

Then place the dough on a floured surface and nead with your hands the remaining flour.

Place the dough in a floured large bowl and cover with a kitchen towel.

Let rest about 1 hour.

When the dough doubled in size, transfer it on floured surface and cut in strips.

Forming a loop and pressing the dough at the ends to seal them.

Fry in hot frying oil, drain and place the graffe on a paper kitchen towel.

Pass them from granulated sugar and enjoy!

 

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