Who doesn’t love a mouthwatering doughnut? Those crispy, yet fluffy, rings of deliciousness are a universal symbol of delight. While doughnuts have evolved into countless variations, there’s something truly special about Neapolitan Graffe that brings a little taste of Italy with every bite. The delicate, melt-in-your-mouth texture combined with a rich, classical flavor makes these doughnuts a favorite among baking enthusiasts and food lovers alike.
From its traditional roots in Neapolitan cuisine to its surge in popularity across the globe, I’m going to guide you through creating the perfect Neapolitan Graffe doughnuts right in the comfort of your kitchen. Whether you’re a seasoned doughnut-maker or a culinary newbie, there’s a joy to be found in the process—each step leading you to that triumphant ‘first bite’.
Neapolitan-Style Graffe Doughnuts
Ingredients
Doughnuts are the sum of their parts, and in the case of Neapolitan Graffe, these parts come together to create a sweet symphony for your taste buds.
Dry Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- Grated zest of one lemon or orange
This combination of simple elements is the foundation of your dough. The citrus zest adds a subtle undertone that distinguishes Neapolitan Graffe from your standard doughnut variety, providing a refreshing note against the sweetness.
Wet Ingredients
- 1 1/3 cups milk, lukewarm
- 3 egg yolks
- 1/4 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
The wet ingredients provide the necessary moisture and richness to your dough, ensuring it’s tender and substantial without being overly dense.
Extra for Frying and Flavour
- Vegetable oil, for deep frying
- Granulated sugar, for dusting
- Cinnamon, ground – for a little something extra, optional
The aromas of warm oil and spiced doughnuts drifting through the air are what legends are made of. A simple dusting of sugar, with a hint of cinnamon if you so choose, serves to accentuate the flavors.
Instructions
Preparing Neapolitan Graffe isn’t about speed; it’s about taking your time to create something truly magical. Below you’ll find the step-by-step process to guide you through making these delectable doughnuts.
Mixing the Dough
- In a small bowl, combine the lukewarm milk, sugar, and yeast. Stir and allow to proof for 5-10 minutes, until the mixture is frothy.
- In a large mixing bowl, combine the flour, zest, and salt.
- Make a well in the center of the flour mixture and pour in the frothy yeast, followed by the egg yolks and the butter.
- Mix everything together until a dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a kitchen towel, and allow to rise in a warm place for about 1 hour, or until doubled in size.
The art of kneading is where the dough truly takes shape. It’s your chance to infuse your creation with love and intention. The rising dough signifies the potential that’s about to be realized.
Shaping and Frying
- Once the dough has risen, punch it down to release the air.
- Roll the dough out onto a floured surface until it’s about half an inch thick.
- Using a doughnut cutter, or a round cutter and a smaller one for the center, cut out the doughnut shapes.
- Place the cut doughnuts onto a baking sheet lined with parchment paper, cover with a kitchen towel, and allow to rise again for 20-30 minutes.
- In a large, heavy-bottomed pot, heat the vegetable oil to 375°F (190°C).
- Gently place the doughnuts into the hot oil, being careful not to overcrowd the pot.
- Fry for about 3-4 minutes per side, until golden brown and cooked through.
Shaping the doughnuts is where you get to decide their fate—traditionally round with a hole in the middle, or put your own twist on the classic with a simple change of shape. Frying is the transformational step that brings them to life in a sizzling, golden finish.
Coating and Serving
- Remove the doughnuts from the hot oil with a slotted spoon and place them on a wire rack to drain and cool slightly.
- While still warm, dust the doughnuts with granulated sugar, and cinnamon if you desire. The warmth of the doughnuts helps the sugar to cling and creates a delicious, crispy outer layer.
- Serve your Neapolitan Graffe warm for the full, sensory experience.
The final touch is the sugar coat—adding sweetness, texture, and a touch of caramelization that enhances the overall taste and appeal.
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Tips for Customization
Flavor Infusions
Experiment with the flavor profile of your Neapolitan Graffe by adding a touch of almond extract, or substituting a portion of the milk with coffee for a mocha twist.
Toppings
Once your doughnuts are coated in sugar, consider dipping them in a glaze for an extra layer of flavor. Classic chocolate or a zesty lemon glaze can elevate your Graffe to new levels of delight.
Shape Shifting
While the classic round shape is iconic, consider squares, ovals, or hearts for a special occasion. Or, get whimsical with star or geometric designs for a fun twist.
How to Store – Savor the Flavor
The best way to store your Neapolitan Graffe is in an airtight container at room temperature. They are best enjoyed the day they are made, but can last for up to 2 days. To refresh, simply warm for a few seconds in the microwave or oven before serving.
Conclusion
The process of making Neapolitan Graffe is a labor of love, patience, and precision. From mixing the dough to frying the golden rings, every step provides an opportunity for connection—both with the food you’re creating and with anyone who’s lucky enough to enjoy your handiwork.
These doughnuts are more than just a treat; they’re a reflection of the care that goes into the food we make and the joy it brings.
FAQs
Q: Can I bake the Graffe doughnuts instead of frying them?
A: While traditionally fried, you can definitely bake your Graffe doughnuts in the oven as a healthier alternative. However, the texture and flavor may differ slightly from the authentic version.
Q: What should I do with the dough scraps after cutting out the Graffe shapes?
A: Don’t throw them away! Reroll the scraps and cut them again to make more doughnuts.
Q: Can I freeze the Graffe doughnuts for later?
A: Yes, you can freeze the uncoated doughnuts after shaping and allow them to rise for 20-30 minutes. Place them on a baking sheet in a single layer until frozen, then transfer to an airtight container. To thaw and serve, allow them to come to room temperature and rise for 20-30 minutes, then fry as usual.
Q: Can I make the dough in advance and refrigerate it overnight?
A: Absolutely. After the dough has risen for the first time, punch it down and place it in a well-oiled bowl. Cover with plastic wrap and refrigerate overnight. When ready to use, allow the dough to come to room temperature and rise for about 30 minutes before shaping and frying.
Q: Can I omit the citrus zest if I’m not a fan of the flavor it imparts?
A: The citrus zest is a key part of the Neapolitan Graffe flavor, but you can certainly omit it if you prefer. The doughnuts will still be delicious, just with a slightly different flavor profile.
