Graffe napoletane: ciambelle fritte soffici e dorate come al luna park

The secret to getting perfect staples? Leavening: in fact, it is important to respect the times indicated to ensure that the dough rests at the right point. Follow my recipe and prepare them too! 😋 LOOKING FOR MORE SWEET RECIPES? SUBSCRIBE ➡️ bit.ly/LaCucinadiSonia 🍳 INGREDIENTS 🍳 For the yeast flour 00 75 g fresh whole milk 80 g 1.5 g dehydrated brewer's yeast (5 g if fresh) For the dough yeast manitoba flour 220 g flour 00 30 g honey 10 g 160 g boiled red potatoes (about 200 g from raw and with their skins) medium eggs 2 granulated sugar 30 g butter at room temperature 55 g lemons the grated rind of 1 salt 5 g For kneading dough and frying peanut oil 1,5 lt To sprinkle granulated sugar 150 g 🍳 PREPARATION 🍳 00:00 - Wash the potato (or potatoes if they are small) under running water and then boil them with their skin on in boiling water for about 35-40 minutes; 00:30 - Let's prepare the yeast, pour the flour, the dehydrated brewer's yeast and the milk into a small bowl. Mix with a teaspoon to obtain a soft mixture. Cover it with plastic wrap and let it rise for 1 hour in the oven off but with the light on. 00:50 - Beat the two eggs and put them in the planetary mixer together with the yeast until it dissolves. 01:16 - Mash the potatoes and pour them into the mixer together with the flour, sugar, honey and the grated rind of 1 lemon. Now add the butter and salt. Make sure, before joining other pieces, that the previous ones have been completely absorbed by the dough. This operation may take 15-20 minutes. You will have to obtain a smooth, shiny and elastic dough. 01:56 - Spill the dough onto the work surface that you will have sprinkled with a drop of seed oil. Give it some folds to make it more elastic and workable, proceeding as follows: flatten it and give it a more or less rectangular shape, then pull one of the longer edges of the dough towards the center, then do it with the opposite side as well. Now take one of the shorter sides and pull it towards the center, then repeat the operation with the opposite one as well. Turn the dough over: you will notice that the dough has become smoother and more manageable: form a ball and place it in an oiled bowl, cover it with transparent film and leave it to rise in the turned off oven for about two hours. 02:18 - After the two hours, transfer the dough back to the work surface and you will get a stick that you will cut into 12 pieces of about 65 g each. Work each piece into a nice smooth ball. 03:00 - After about 30 minutes, take the balls that you will crush and pierce with your fingers in the center, then gently spread (again with two fingers) and obtain a donut. Put the staples in the oven off to rise for an hour, so that the donuts double their volume. 03:25 - Cut the parchment paper into squares with a paper clip. Heat the peanut oil in a large pan with high edges and when it reaches 170°, gently take the donuts from the parchment paper and dip them 2-3 at a time with all the paper, which you will remove immediately afterwards with tweezers. Immersing the donuts with the parchment paper helps not to scramble them by touching them directly with your hands and consequently not to let them deflate before cooking. 04:00 - Drain the staples on absorbent paper and then while still hot pass them in granulated sugar