Graffe

Graffe, also known as ciambelle or Neapolitan bomboloni, are a much-loved fried leavened sweet, especially during the Carnival period. Here is the traditional recipe for preparing graffe.

Ingredients

• 500 g of 00 flour
• 25 g of fresh brewer’s yeast
• 50 g of sugar
• 50 g of butter
• 2 eggs
• 200 ml of lukewarm milk
• 1 pinch of salt
• Grated zest of 1 lemon
• Oil for frying (abundant quantity)
• Granulated sugar for decoration

Preparation

1. Dissolve the brewer’s yeast in the lukewarm milk with a teaspoon of sugar and let it rest for a few minutes.
2. Mix the flour with the remaining sugar, salt, and grated lemon zest in a large bowl.
3. Add the eggs to the center of the flour and start to combine.
4. Incorporate the yeast dissolved in the milk and continue to work the dough.
5. Add the softened butter in pieces and work the dough until it becomes elastic and smooth.
6. Form a ball with the dough, place it in a lightly floured bowl, cover it with a damp cloth and let it rise in a warm place until doubled in volume, about 2 hours.
7. After rising, roll out the dough on a floured surface until it reaches a thickness of about 1.5 cm.
8. Using a circular cookie cutter (or a glass), cut out disks and with a smaller cookie cutter make a hole in the center of each disk to form the graffa.
9. Let the graffe rise again on a tray covered with a cloth for about 30 minutes.
10. Fry the graffe in hot oil (175 °C) until golden on both sides.
11. Drain the fried graffe on paper towels and roll them in granulated sugar while still hot.

Curiosities

Graffe originate from Neapolitan cuisine and are considered a true delight. Traditionally prepared during Carnival, they have spread throughout Italy becoming a beloved dessert at any time of the year. Their golden and sugared surface makes them irresistible, and they are often accompanied by a good Neapolitan coffee.

Happy cooking and enjoy your meal!