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Ingredients
For Dough:
- 8 cups of flour (1 kilo)
- 1 lb of potatoes peeled and cubed (3 cups) (500 grams)
- 1 cup room temperature milk (240 ml)
- 2 tsp dry active yeast
- 2 tablespoons sugar
- 1/2 tsp salt
- 4 eggs
- 1 stick butter (4 ounces) (112 grams)
- 2 teaspoon vanilla
- Zest of an orange
- Zest of a lemon
- 3 1/2 round cutting ring
- 1 1/2 round cutting ring
For Frying:
- 4 cups or more oil for frying vegetable/canola/sunflower
For Coating:
- 1 1/2 cups of granulated sugar for coating graffe/donuts
Instructions
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Peel and cube the potatoes. Boil them until soft and let them cool. About 8 minutes. Use a ricer or masher to mash the potatoes. A fork can be used too.
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Pour the flour on a work surface. Create a well.
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Proof the yeast by adding half the sugar to the milk, add the yeast, and check that it bubbles. That means the yeast is alive and active.
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Now add to the flour well the remaining sugar, salt, lemon zest, orange zest. Add the potatoes.
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In the middle slowly pour the milk/yeast on pull the flour from the sides towards the middle incorporating the fry to the wet.
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Add the eggs and with the tips of your hands break and continue mixing. Add the vanilla. Now slowly mix in the melted butter and keep gathering the flour from the outside towards the inside until a smooth dough is created. Work gently for a few minutes. Create a ball and place it in a large bowl, cover with plastic wrap and let it rise until doubled. This should take 2 to 3 hours.
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Move dough to work surface and roll about 1 inch thick. Use the large cutter to make circles and the small cutter to cut a hole in the middle of a large circle creating a donut.
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Place all the donuts on a table cloth or kitchen towel that’s been lightly floured. Cover and let it rise for an hour.
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The small cut out circles are perfect for donut holes that once fried you can fill with Nutella.
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The traditional graffe are made by rolling the dough in 3/4 thick logs, cut at 8 inches, and fold over each end creating a script letter E.
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In a wok or deep frying pan bring oil to 365 degrees Fahrenheit (185 Celsius), gently add the donuts/graffe and fry on each side for a few minutes until golden. Drain on a paper towel and roll in granulated sugar before they cool otherwise sugar won’t stick.
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Enjoy!
