The Best Potato Donut Recipe is Italian!
Looking for the best potato donut recipe? You've got to try these Italian fried donuts called graffe! They are so soft and easy to make
Equipment
- 1 stand mixer
- 1 3¾ inch cookie or biscuit cutter
- 1 1½ inch cookie or biscuit cutter
- 1 pan for frying or deep fryer
Ingredients
✨ Pre-Ferment (Lievitino) ✨
- 1¼ cups Bread Flour
- 1 tsp Instant dry yeast: 3 g / 1 tsp
- ⅔ cup Whole milk
✨ Dough ✨
- Pre-ferment all of it
- 3¾ cups Bread Flour
- 1½ cups Cooked potatoes riced and sifted
- 2 large Whole eggs
- 5 tbsp Butter
- ¼ cup Sugar
- 1 Grated orange zest
- 1 Grated lemon zest
- 1 Vanilla bean seeds only
- 1½ tsp Salt
Instructions
- Combine the milk, yeast and flour. Mix until shaggy.
- Proof the Dough: 2 hours at 22°C / 72°F
- Aromantics: Combine the orange zest, vanilla, lemon zest and sugar and set aside.
- In a stand mixer combine the flour, sugar, the preferment, the riced potatoes and the aromatics.
- Add the beaten eggs to the dough a little at a time, mixing on low speed with a dough hook.
- Add the butter a little at a time, continuing to knead until the dough ball is smooth and the gluten mesh is strong.
- Proof the Dough: 3 hours at 28–30°C / 82–86°F
- Roll the dough to a thickness of 1 cm / ½ inch
- Cut out donuts with a cookie cutter of 3¾ inches and a center hole using a 1½ inch cookie or biscuit cutter.
- Fry the donuts in batches at 160°C / 320°F for about 60 seconds a side.
- Coat both sides in granulated sugar while warm.
Tried this recipe?Let us know how it was!