Graffe (Doughnuts)

 Ingredients: 1 kg flour, 70 g sugar, 100 g soft butter, 4 eggs, 300 ml water, 25 g yeast, 1 vanilla sugar, 1 teaspoon lemon zest, a pinch of cinnamon, a pinch of salt.

Zeppole, the sweet Neapolitan emblem, are a true culinary delight, often found in the pastry shops of Naples, but particularly popular during carnival. This traditional recipe teaches us how to prepare these fluffy and aromatic treats, which will bring a touch of joy to our tables.

The first step is to prepare the ingredients. In a large bowl, we will put 500 grams of wheat flour, preferably type 00, which gives the dough a fine texture. Then, we dissolve fresh yeast, about 25 grams, in 200 ml of lukewarm water, to which we add 50 grams of sugar. This combination will activate the yeast, ensuring that our dough rises beautifully. Once the yeast is completely dissolved, we will add it to the flour.

We continue with the eggs, adding 2 lightly beaten eggs, along with 1 teaspoon of vanilla essence, 1/2 teaspoon of cinnamon, and a pinch of salt. Grated lemon zest will add a note of freshness, and the mixture will transform into a homogeneous composition. Finally, we incorporate 100 grams of soft butter, which will make the dough richer and tastier.

After obtaining a smooth paste, we start kneading the dough for about 10-15 minutes until it becomes elastic and no longer sticks to our hands. We form a ball, cover it with a damp towel, and let it rise for 2 hours in a warm place. It is essential that the dough doubles in volume to obtain fluffy and airy zeppole.

Once the dough has risen, we roll it out on a floured surface to a thickness of about 1 cm. With a larger glass, we cut circles, and in the center of each circle, using a smaller glass or a piping tip, we cut a smaller portion. These shapes will allow the zeppole to fill with air during frying.

We place the doughnuts on a floured table, covering them again with a towel, and let them rise for another 30 minutes. In a deep pan, heated with oil over low heat, we fry the doughnuts until they become golden and fluffy, being careful to turn them for even browning. Once they are ready, we remove them to a paper towel to absorb the excess oil.

Finally, we roll the zeppole in granulated sugar, which will add a sweet and shiny layer. These zeppole, with their soft and fluffy center, are perfect to be enjoyed alongside a coffee or a fragrant tea. The Neapolitan delight will bring a touch of carnival to every day, transforming simple moments into unforgettable memories.

 Tags:  eggs unt flour sugar lemon doughnuts vegetarian recipes