Italian Potato Donuts (Neapolitan Carnivale Graffe)

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Tender Italian potato donuts, rolled in sugar - like the lightest, fluffiest doughnut you've ever had, thanks to a secret weapon: mashed potatoes.

Prep Time1 30

Cook Time20

Bulk and Final Rise2 10

Total Time4

Course: Dessert

Cuisine: Italian

Servings:

Calories: 464kcal

Author: Marie

first dough (all from first step)
250 g bread flour
3 g dry yeast
160 g russet potatoes boiled, mashed (one medium-large Russet)
2 large eggs room temperature
30 g sugar
55 g unsalted butter room temperature
10 g honey
1 large lemon zest only (or use vanilla extract instead for a more classic American version)
5 g salt

Boil whole potato with the skin on in salted water until fork-tender, about 20-25 minutes
Let cool, peel, and mash until perfectly smooth - this smoothness is crucial for the dough texture
Set aside to cool fully to room temperature before using in the dough

Mix the flour, yeast, and whole milk in a small bowl until combined
Cover with plastic wrap and rest in a turned-off oven with light on for 1 hour (this creates an ideal warm environment of 75-80°F for rising)

In a stand mixer fitted with a dough hook, combine the dough mixture from the first step along with the two beaten eggs
Add the room temperature mashed potato, the bread flour, yeast, sugar, honey, and lemon zest
Mix, then gradually add the room-temperature butter and salt until the dough is smooth and elastic. The dough may become very soft and loose after the butter has been added but with additional mixing, it will come back together
Shape the dough into a ball, place it in an oiled bowl, cover it, and let it rise in a turned-off oven with light for 30 minutes

Divide dough into 12 portions (60-65g each) on a floured surface and shape into balls. Rest for 10 minutes
With lightly oiled hands (this prevents sticking), make a hole in the center of each ball and gently shape them into donut shapes
Place the donuts on parchment-lined sheet, using individual parchment squares under each donut for easier transfer
Allow them to rise for at least 1 hour in a turned-off oven. The key to these donuts is to raise them well
Verify proper proofing using the poke test - the dough should slowly spring back when poked

Heat the oil to 340°F (170°C) in a deep pan or a deep fryer. Test temperature by dropping a small piece of dough - it should bubble gently
Carefully transfer 2 to 3 donuts to the oil (using the parchment squares) and fry for 1 to 2 minutes until golden on both sides
Let oil return to proper temperature between batches
If they are not fried enough at the correct temperature, they might be raw inside, so maintaining the proper temperature is important
Immediately roll the hot donuts in sugar to coat while still warm for best adhesion. Alternatively, you can use powdered sugar or a donut glaze - these break the tradition of these donuts but would still be delicious.
Instead of sugaring, you can glaze these donuts (although this is not traditional in Italy) - see Notes for suggestions.

Graffe are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 24 hours. The sugar coating may become sticky over time.
Freezing is not recommended as it can compromise their delicate, potato-enriched texture.

Mashed potatoes can be made and refrigerated up to 24 hours ahead
After shaping, doughnuts can be refrigerated overnight for their final rise - bring to room temperature for 30 minutes before frying

Combine milk, vanilla, and melted butter
Gradually whisk in powdered sugar and salt until smooth
Warm the glaze to 100-110°F using either a double boiler (place bowl over barely simmering water) or a microwave (heat in 10-15 second bursts, stirring between each)
Keep warm while glazing (using low heat on double boiler)