I’m going to talk to you about some delicious donuts typical in Campania of the carnival period: the graffe! But I used to prepare them to make my young children happy in any period of the year. Nowadays they are grown-ups but still ask me for them.
500 grams flour
400 grams boiled, peeled and smashed potatoes
50 grams butter
1 cake fresh yeast worked into half a cup of warmish full fat milk
Mix all the ingredients working the dough till it gets even. Then divide it into pieces shaping them in rolls with a diameter of 2 centimeters. Then break the roll every 15 centimeters and let the ends adhere. Cover the donuts with a kitchen towel and wait till they double their size (the time depending on the external temperature). Fry the donuts a few at a time in hot but not burning oil, until they are golden, remove them, dry with kitchen paper and roll them in a bowl with granulated sugar.
Enjoy them lukewarm.
The Neapolitan zeppole, in Naples called graffe from the German krapfen, a very similar preparation, not must be confused with the “zeppole di San Giuseppe”!!!