Neapolitan Graffe

Neapolitan graffe are a typical Carnival dessert, but appreciated all year round. They are soft and fluffy doughnuts, fried and dusted with powdered sugar.

Ingredients

• 500 gr of 00 flour
• 25 gr of fresh brewer’s yeast
• 50 gr of sugar
• 250 ml of lukewarm water
• 50 gr of lard (or alternatively 50 ml of seed oil)
• 1 pinch of salt
• The grated zest of 1 lemon
• Powdered sugar for decorating

Preparation

1. In a large bowl, dissolve the fresh brewer’s yeast in the lukewarm water. Then add the sifted flour and begin to knead.
2. Add the sugar, lard, grated lemon zest, and the pinch of salt. Work the dough until it becomes smooth and elastic.
3. Form a ball with the dough, cover it with a clean cloth, and let it rise in a warm place away from drafts for about 2 hours, or until it doubles in volume.
4. After rising, take the dough again, gently deflate it, and then roll out the dough to a thickness of about 1.5 cm.
5. Using a cookie cutter or a glass, cut out doughnuts and use a finger to make a hole in the center of each. Let the graffe rise again for about 30 minutes.
6. Meanwhile, heat plenty of seed oil in a suitable frying pan. When the oil has reached a temperature of about 170 °C, fry the graffe until golden on both sides.
7. Drain them on paper towels to remove excess oil. Finally, while still warm, roll them in powdered sugar on both sides.

Curiosities

Graffe, in their fried version, are a classic street food in Naples. However, making them at home allows you to achieve unmatched fluffiness. Tradition calls for them to be enjoyed during Carnival, but their irresistible flavor makes them a guilty pleasure that’s hard to resist all year long.