Graffe Napoletane - Irresistible Italian Donuts

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 2/3 cup (160ml) whole milk, warmed 2/3 cup (160ml) whole milk, warmed
• 2 large eggs 2 large eggs
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, salt, ground cinnamon, lemon zest, and orange zest.
2. 2.
   In a separate bowl, whisk together the warmed milk, eggs, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a sticky dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Once the dough has risen, gently punch it down and divide it into small portions. Roll each portion into a ball and place them on a baking sheet lined with parchment paper.
7. 7.
   Cover the dough balls with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   In a deep pot or fryer, heat vegetable oil to 180°C (350°F).
9. 9.
   Carefully drop a few dough balls into the hot oil and fry until golden brown on both sides, turning them occasionally. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Repeat the frying process with the remaining dough balls.
11. 11.
    Once the donuts have cooled slightly, generously dust them with powdered sugar.
12. 12.
    Serve the Graffe Napoletane warm and enjoy!

Treat your ingredients with care...

• Lemon zest — Make sure to use organic lemons and wash them thoroughly before zesting to avoid any pesticide residue.
• Orange zest — Choose oranges with a vibrant color and a fragrant aroma for the best zest.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the donuts.

Tips & Tricks

• For a twist, you can fill the Graffe Napoletane with your favorite jam or Nutella after they have cooled.
• To achieve a perfectly round shape, wet your hands with water before rolling the dough into balls.
• Make sure the oil is at the correct temperature before frying to ensure the donuts cook evenly and don't absorb excess oil.
• If you prefer a less sweet version, you can reduce the amount of powdered sugar used for dusting.
• These donuts are best enjoyed fresh on the day they are made.

Serving advice

Serve the Graffe Napoletane warm as a delightful breakfast treat or as a sweet indulgence with a cup of coffee or tea. They are perfect for sharing with family and friends.

Presentation advice

Arrange the Graffe Napoletane on a serving platter and generously dust them with powdered sugar. You can also garnish them with a sprinkle of cinnamon or a twist of lemon zest for an extra touch of elegance.