Original Italian Graffe Recipe from Naples

Graffe are a traditional dessert from Naples and are prepared for Carnival; they’re donuts but they differ from the American ones because of the ingredients and also the final result. The recipe for making perfect Italian graffe is not easy to find and each family (or pasty shop or restaurant) pretend to have the original one.

Why you should make graffe

For sure the graffe are luscious with the sugar sticking on your fingers and your lips and the sensation of eating something different from the usual; not to forget the fact that when you fry you’re definitely happy. So forget your dietary plans and start making some graffe or ciambelle fritte: it will be a revelation and you will be easily forgets shop made donuts.

Advices on how to make perfect Italian graffe

1. The oil should always be at a maximum temperature of 160° otherwise the donuts will remain raw inside and will burnt outside;
2. For a fluffier texture add some mashed potatoes to your dough;
3. Add some soy flour to the strong flour for a less greasy final product;
4. While you’re frying, cheep the uncooked graffe far from the stove otherwise the dough will become too soft;