Graffe

For 20-25 GRAFFE:
• 300 g of flour 00
• 50-70 g of manitoba flour
• 350 g of boiled potatoes
• 40 g of butter
• 5 g of dehydrated yeast
• 1 egg
• 30 g of granulated sugar
• 1 spoon of grappa
• rind of 1 grated lemon
• fry oil
• caster sugar

Preparation Time: 20 min

Cooking Time: 10 min

Lievitation Time: 60 min

In the bowl of the planetary combine the crushed potatoes, flour, sugar and baking powder. Mix with the leaf hook until a homogeneous mixture is obtained. While the planetary is in action add the egg, the grappa and the grated lemon peel.
When the dough starts to be composed and well blended, mount the hook and continue to knead, adding the soft butter a little at a time, waiting for it to be well incorporated before adding more. Transfer the dough (it will turn out to be a little sticky) on a floured pastry board, rework it briefly with your hands and transfer it to a bowl. Let it rise, covered with food film, until doubled (about 1 hour and 30 - 2 hours).
Overturn the dough on a floured surface, take small portions of it and form with the hands of the cords of about 15 cm in diameter the thickness of 1 finger. Join the two ends and make donuts.
Let the graffe rise on a floured surface, covered with a damp cloth for about 1 hour.

Fry the graffe, a few at a time, in boiling oil at 170-180 °. When they are well browned, drain them with a perforated spoon, dry them with the absorbent paper and pass them in the granulated sugar so as to cover them.

The graffe are ready to be served!