Neapolitan Graffa
Ingredients
- 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
Instructions
- 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