Italienische Donuts - Graffe Napoletane

This time we're making Graffe Napoletane together. The incredibly fluffy, sweet doughnuts from southern Italy. Ingredients: 500g all-purpose flour (type 550 or Tipo 0) 30g sugar 7g active dry yeast 8g salt 50g cold butter 200g whole milk 2 eggs Zest of 1 lemon 280g potatoes (cooked and mashed) Instructions: Combine all ingredients in a bowl and knead for about 15-20 minutes, until the dough passes the windowpane test. Then shape the dough into a ball, cover it, and let it rise at room temperature for about 30 seconds to 1 hour. After rising, place the dough on a lightly floured work surface and divide it into 80-gram portions. Shape the portions into balls and let them rest briefly. Then, gradually roll each dough ball into a sausage shape, about the thickness of a finger. Then, working in batches, roll the dough balls into sausages. Overlap the ends of the dough strands and place them on a baking sheet lined with a cloth. Cover the dough with another baking sheet or cling film and let it rise at room temperature for 3-4 hours. Pour enough oil into a pot, pan, or deep fryer and heat to 150-170 degrees Celsius (300-340 degrees Fahrenheit). Then carefully place the dough strands into the hot oil and fry on both sides until golden brown. After frying, remove the dough strands from the oil with a slotted spoon and drain them on paper towels. While still hot, roll the fried dough strands in sugar. My name is Jürgen Einfalt. I live in the beautiful Allgäu region and am a passionate home pizza maker and baker. I'm happy to share my passion with you. I try to post a new video about pizza and bread/rolls every week. I'll also be sharing some theoretical knowledge. I look forward to welcoming you to my channel. Yours, Jürgen