Gluten-free donuts of Carnival –
The “graffe” are small fluffy donuts, typical of Neapolitan cuisine, prepared in the Carnival season, whose dough is made of flour and potatoes.
Gluten-free donuts of Carnival
Preparation time 1 hour (not including 7 hours of rising times)
Ingredients for 25 donuts:
200 g of sugar
60 g of butter
60 g of whole milk
20 g of fresh yeast
250 g of boiled and mashed potatoes
500 g of gluten-free flour (I used the BiAglut for bread and leavened dough)
grated rind of one lemon
a pinch of salt
white sugar for dusting the donuts
seed oil for frying
First, make a yeast dough: put the milk on the heat and let melt inside 40 g of sugar. Allow to cool and add the yeast dissolving it in the liquid.
Take 100 g of gluten-free flour and add the milk with yeast, mix well and refrigerate for an hour.
Peel the potatoes and boil; when they are ready, mash them and leave them to cool.
Beat the eggs and the remaining sugar (160 grams) with a fork, add the butter let soften at room temperature, the lemon zest, a pinch of salt and the mashed potatoes.
Finally, add the flour a little at a time and the “yeast dough”, knead until the dough is firm and elastic.
Allow to rise the mixture in the refrigerator for 6 hours, or at room temperature for 2 hours (long rising in the refrigerator is the best).
Divide the dough into pieces, forming the donuts and let rise on baking paper, spaced from each other and covered with a cloth, for another hour.
Fry in vegetable oil, 1-2 minutes per side. Drain on paper towels for a few seconds and pass them in granulated sugar immediately because it will stick to the donuts.
You can also cook them in the oven: brush milk on the surface of the donuts and bake at 180°C for 15 minutes. First preheat the oven for 15 minutes with a cup of water, that you will remove when you bake the donuts.
Sprinkle with powdered sugar or decorate with a glaze (icing sugar and water).
It must be said, however, that the fried ones are much softer, therefore, to make them in the oven, it’s better to prepare smaller donuts and increase the amount of butter of the mixture to 100 g.
More gluten-free Carnival’s treats: