Neapolitan doughnuts (graffe napoletane)

Neapolitan doughnuts (graffe napoletane)

Total: 4 hr 15 min. | Active: 45 min.
Nutritional value / piece: 300 kcal
, Fat: 15 g
, Carbohydrate: 34 g
, Protein: 6 g

Today I'd like to introduce you to Neapolitan doughnuts – the softest deep-fried doughnuts you'll have ever tasted. These doughnuts are so unbelievably soft because they contain boiled potato. Once cooked, you can't taste the potato – you're simply left to enjoy the most fabulous doughnuts. To ensure that the hole in the middle doesn't disappear, you will need to make a much bigger hole than you see in the finished product (at least 5-6 cm in diameter). Once they are shaped, they can be left to rise for a second time and will be even bigger once deep-fried. It doesn't take much to make a winning doughnut with a real hole!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Starter dough

75 g white flour
4 g dry yeast
¾ dl milk


200 g mealy potatoes, cooked in their skins day-old
320 g white flour
1 tsp salt
40 g sugar
½ organic lemon, use grated zest
2 eggs
60 g butter, cut into pieces, soft

To deep-fry

oil, for deep-frying
5 tbsp sugar
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How it's done

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Starter dough

Mix the flour and yeast in a bowl. Pour in the milk, knead to form a thick, sticky dough. Cover the starter dough and leave to rise at room temperature for approx. 1 hr.


Pass the potatoes through a food mill and into the food processor bowl. Add the starter dough, flour, salt, sugar, lemon zest and eggs. Knead into a soft, smooth dough using the dough hook on the food processor. Gradually add the butter and continue to knead for approx. 6 mins. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the dough into 12 pieces, shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 6 cm in diameter. Place each doughnut on a piece of baking paper, cover and leave to rise for approx. 1 hr.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 175°C. Using a slotted spoon, lower the doughnuts into the pan in batches along with the baking paper. As soon as the baking paper falls away, carefully remove it. Deep-fry the doughnuts for approx. 3 mins. on each side until golden brown. Remove the doughnuts and drain on paper towels. Pour the sugar into a deep dish, toss the doughnuts in the sugar while still warm.

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