Queens of Neapolitan bars, called a thousand different things outside the Campania region, Graffe are sugar-coated fried doughnuts consumed at all hours of the day.

They come in all sizes, from the large bar size ones to the mignon ones that often close birthday banquets.






  • 2 cups of all purpose flour
  • 8 oz of potatoes
  • 2.50 tsp of dry active yeast
  • 1/4 cup of sugar
  • 1/4 cup of whole milk
  • 3 tbsp of butter at room temperature
  • 2 medium eggs
  • a pinch of salt
  • canola or sunflower seed oil for frying
  • granulated sugar for decoration



Boil the potatoes in plenty of cold water, cooking them for 30 minutes from the start of boiling.

When tender, drain and peel them while still hot; then mash them with a potato masher and let them cool.

Beat the eggs in a small bowl.

In a small pan, warm the milk with a teaspoon of sugar; add the yeast (off the heat) and dissolve well.

In the bowl of the planetary mixer, combine the flour and mashed potatoes.

Pour in the milk and begin kneading with the dough hook.

When the mixture is blended, add the eggs, one tablespoon at a time, letting the dough absorb all of the previous one before adding another.

Next add the sugar, following the same procedure.

Finally add the salt and butter, again a little at a time.

Dust a bowl with flour and pour in the dough.

Cover with plastic wrap and let rise for 1 to 2 hours, until doubled.

Deflate the dough and divide it into small balls.

Flour the work surface well (the dough is very soft), roll into loaves and close them into a doughnut shape by joining the two ends.

Place on a floured surface and let rise again until doubled.

Heat oil in a deep fryer or frying pan and fry a few staples at a time.

Drain them on paper towels and dip them, still warm, in granulated sugar.

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