Neapolitan Potato Doughnuts — Graffe Napoletane

Method

1. 1

   Boil whole potatoes until tender, peel them while warm, mash finely, and let cool completely.

2. 2

   Dissolve yeast in lukewarm milk with 1 teaspoon of the sugar. Rest 10 minutes until slightly foamy.

3. 3

   In a large bowl, mix flour, remaining sugar, lemon zest, orange zest, and vanilla.

4. 4

   Add mashed potatoes, eggs, and the yeast milk. Mix until a rough dough forms.

5. 5

   Knead 8–10 minutes, adding salt halfway through, until the dough becomes elastic.

6. 6

   Add soft butter in small pieces and knead until fully absorbed and smooth.

7. 7

   Cover and rise 1½–2 hours, until doubled.

8. 8

   Turn onto a lightly floured surface and divide into 12 equal pieces.

9. 9

   Roll each piece into a rope, close into a ring, and seal the ends firmly.

10. 10

    Place each ring on small parchment squares, cover, and rise 45–60 minutes until puffy.

11. 11

    Heat oil to 170°C / 340°F. Fry 2–3 doughnuts at a time, about 2 minutes per side.

12. 12

    Drain briefly, then coat while warm in sugar. Serve fresh.