Graffe Napoletane (Zeppoll’ cu i Patann)
This is a delicious type of zeppole that are made in the Naples area of Italy. Made with an enriched dough that includes potatoes, these zeppole are so light and delicious! Typically, my family makes these around the holidays of Christmas and New Years.
Graffe Napoletane
Ingredients
- 500 g AP Flour, sifted
- 500 g Cooked Russet Potatoes, riced
- 57 g Unsalted Butter, softened
- 2 large Eggs
- 1 Lemon, zested
- 120 ml Whole Milk
- 4 g Active Dry Yeast
- 13 g Granulated Sugar
- 5 g Salt
Cinnamon Sugar
- 1/2 – 1 tbsp Cinnamon to taste
- 1 cup Sugar
Instructions
- Start by sifting the flour onto a kneading board. Add sugar and salt to the flour and mix.
- Warm the milk to 110F and proof the yeast in the warm milk for 5 mins.
- Make a well in the center and add the eggs, lemon zest and milk yeast mixture. Add the softened butter to the eggs and yeast and begin to mix with your hands and slowly add in the flour. Once all incorporated, begin to knead the dough until it is smooth and soft. Form a ball and cover.
- Let it rise until doubled in size. About 1 1/2 – 2 hours.
- Cut a piece of dough, roll out to a 1 inch log and cut sections and form a a donut shape and seal the ends together. Cover and let them rise until they are puffy, about 20 mins.
- Prepare the cinnamon sugar by mixing cinnamon and sugar.
- Heat about 2 inches of frying oil in a shallow fry pan. Slowly place the zeppola into the frying oil and fry until golden brown on both sides.
- While the zeppole are still hot, dip them into the cinnamon sugar.
- Enjoy with a nice espresso!
