Do you love indulging in delicious pastries? If so, you’re in for a treat! In this blog post, we’ll guide you through the process of making homemade Graffe – a traditional Italian pastry that will surely satisfy your sweet tooth. Whether you’re an experienced baker or a novice in the kitchen, follow along for a simple step-by-step guide to create this delectable delight.

What is Graffe?

Graffe is a type of Italian doughnut that originated in Naples. These irresistible treats are light, fluffy, and typically coated with granulated sugar. What sets Graffe apart from other doughnuts is their elongated shape, similar to an éclair, and their delectable soft texture. So, let’s get started on making these delightful pastries that your taste buds will thank you for!

Ingredients:

  • 1 cup of lukewarm water
  • 2 and ¼ teaspoons of active dry yeast
  • 4 cups of all-purpose flour
  • 1/3 cup of granulated sugar
  • ½ teaspoon of salt
  • 2 large eggs
  • ¼ cup of unsalted butter (softened)
  • Vegetable oil (for frying)
  • Granulated sugar (for coating)

Instructions:

  1. In a small bowl, mix the lukewarm water and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Create a well in the center of the mixture.
  3. In a separate bowl, beat the eggs and then pour them into the well of the dry ingredients. Add the softened butter and the frothy yeast mixture as well.
  4. Using a wooden spoon or your hands, mix all the ingredients until a sticky dough forms. Continue kneading the dough for about 8-10 minutes until it becomes smooth and elastic.
  5. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for approximately 1-2 hours or until it doubles in size.
  6. Once the dough has risen, punch it down to release any air pockets that may have formed. Transfer the dough to a floured surface and roll it out to a thickness of about ½ inch.
  7. Using a knife or a doughnut cutter, cut the dough into rectangular shapes, approximately 3 inches long and 1 inch wide. Alternatively, you can shape them into small doughnut rings.
  8. Place the dough pieces onto a baking sheet and cover them with a kitchen towel. Let them rest for another 30 minutes to allow them to rise a bit more.
  9. In a deep pot, heat vegetable oil to a temperature of 350°F (175°C). Gently drop a few dough pieces into the hot oil, taking care not to overcrowd the pot.
  10. Fry the dough for about 2-3 minutes on each side until they turn golden brown. Once done, transfer them to a paper towel-lined plate to remove any excess oil.
  11. While still warm, roll the Graffe in granulated sugar until they are evenly coated. Repeat the frying and sugar-coating process for the remaining dough pieces.
  12. Allow the Graffe to cool for a few minutes before serving. They taste best when fresh, so enjoy them on the same day!

Now that you have a foolproof recipe for homemade Graffe, it’s time to embrace your inner baker and treat yourself to these delightful Italian pastries. Share them with your loved ones, or save them all for yourself – we won’t judge! Happy baking!

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