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–+ servings
donuts in a blue basket

Homemade Italian Donuts/Graffe

Rosemary Molloy
These Homemade Italian Donuts make the perfect treat. Mashed potatoes make them soft and tender. They can be made either fried or baked.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 minutes
Rising Time 3 hours
Total Time 3 hours 35 minutes
Course Breakfast, Snack
Cuisine Italian
Servings 8 donuts
Calories 186 kcal

Ingredients
  

  • ¼ cup + ¾ tablespoon milk lukewarm (I used whole) (72 grams)
  • 1 teaspoon active dry yeast
  • 2 cups all purpose flour (260 grams)
  • ½ zest orange or lemon (if desired)
  • 2 tablespoons granulated sugar
  • 1 large egg (room temperature)
  • 2½ tablespoons butter (melted cooled)
  • ½ teaspoon vanilla
  • ½ cup + 1 tablespoon mashed potatoes (approximately 1 medium)* (140 grams)
  • ¼ teaspoon salt
  • vegetable oil for frying

*Best to use Yukon or Russet potatoes.

    Instructions
     

    • In a small bowl add the lukewarm milk and sprinkle the yeast on top, let sit for 5 minutes then stir to combine.
    • In the stand up mixer whisk together the flour, sugar and zest (if using). Then add the yeast mixture and start to knead on low speed, add the egg, melted butter and vanilla, continue mixing and add the mashed potatoes and salt. 
    • Knead on speed 2 for approximately 4 minutes then lower the speed to 1 and continue kneadding for 3 minutes. Move the dough to a lightly floured flat surface and knead to form a soft compact dough ball.
      Place the dough in a lightly greased bowl turning to lightly cover in oil, cover with plastic wrap (even a clean shower cap or dish towel) the bowl and let rise in a warm draft free area until doubled approximately 2 hours.
    • Move the dough to a lightly floured flat surface, pat to form a small rectangle, fold the top of the dough into the middle and the bottom up over the middle, like an envelope, turn the dough 90 degrees and repeat.
    • Then roll out the dough to 1/2 inch (1.2 cm) thick and cut with either a donut cutter or a medium round cookie cutter and using a medium pastry tip cut out a hole in the middle. 
      Place the cut out donuts on a prepared cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled.
    • When the donuts have risen, heat the oil (in a large fryer or deep pot filled with 2-3 inches of oil), make sure the temperature remains between 335 - 345F (170-175C), (too high and they cook on the outside but not in the middle / too low and they remain soggy). Once the oil is at the correct temperature, fry 1-2 donuts at a time, until they are golden brown, turning a few times as they cook. Approximately 2-3 minutes on each side. Drain on paper towels, when cool enough to touch, but still quite warm, roll in granulated or turbinado sugar. Serve immediately. Enjoy.
    • If you are baking the donuts, then pre-heat oven to 350F (180C), leave the donuts on the parchment paper lined cookie sheet and bake for approximately 25 minutes. Move the baked donuts to a wire rack and when cool sprinkle with powdered sugar before serving.

    Notes

    I have never used an air fryer but if you dry making these donuts with one, be sure to let me know how they turn out. Thanks

    Nutrition

    Calories: 186kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 128mgPotassium: 124mgFiber: 2gSugar: 4gVitamin A: 203IUVitamin C: 3mgCalcium: 20mgIron: 2mg
    Keyword fried donuts, Italian donuts, Italian graffe
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