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Neapolitan Graffa

Prep Time30 mins
Cook Time4 mins
Resting time30 mins
Total Time1 hr 4 mins


  • 1 kg Saccorosso Flour 2.2 lbs
  • 200 ml Water
  • 250 ml Milk
  • 150 g Butter 5.3 oz
  • 40 g Fresh Yeast 1.4 oz
  • 25 25 Salt 0.9 oz
  • 25 25 Sugar 0.9 oz
  • 2 Eggs
  • Orange and Lemon Peel
  • Vanilla Bean


  • Place in the mixer bowl all the ingredients, starting from the flour, yeast, sugar, salt, vanilla bean, orange
    and lemon peel, butter, eggs and milk
  • Then start the mixer at the slow speed
  • Add gradually add the water
  • Mix until the dough will be nice and smooth
  • Total mixing time should be 15 min
  • Let the dough rest for 30 min (covered)
  • Divide in the desire size (suggest 50g for small size and 100g for large size)
  • Roll the dough like a snake and attacks the two extremes
  • Place the Graffe in trays and wait until the size will be double
  • Fry at 350F for approximately 4 min (2min for each side)
  • Roll in the sugar and serve hot