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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 2 HR COOKING TIME: 30 MIN SERVINGS: 8 COST: MEDIUM
3 CUPS + 1 CUP ALL PURPOSE FLOUR + MORE AS NEDDED
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3 TABLESPOONS UNSALTED BUTTER
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1/3 CUP MILK, WARM
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4 EGGS, BEATEN
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1/2 OZ. BREWER'S YEAST
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1/2 CUP GRANULATED SUGAR + FOR DUSTING
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1 GRATED LEMON RIND OR VANILLA
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FRYING OIL
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RECIPE
PUT 3 CUPS OF FLOUR IN A LARGE BOWL, MAKE A FOUNTAIN AND ADD THE YEAST CUT IN LITTLE PIECES, THE SUGAR, THE BUTTER, THE LEMON ZEST OR VANILLA AND THE EGGS. START TO KNEAD WITH THE ELECTRIC MIXER USING THE HOOK. ADD THE WARM MILK A LITTLE AT A TIME. KEEP ON KNEADING FOR ABOUT 15 MINUTES, THEN PLACE THE DOUGH ON A FLOURED SURFACE AND NEAD WITH YOUR HANDS THE REMAINING FLOUR. PLACE THE DOUGH IN A FLOURED LARGE BOWL AND COVER WITH A KITCHEN TOWEL. LET REST ABOUT 1 HOUR.
WHEN THE DOUGH DOUBLED IN SIZE, TRANSFER IT ON FLOURED SURFACE AND CUT IN STRIPS, FORM A THE NEAPOLITAN GRAFFE AS INSTRUCTED IN THE VIDEO FORMING A LOOP AND PRESSING THE DOUGH AT THE ENDS TO SEAL THEM.
FRY IN HOT FRYING OIL, DRAIN AND PLACE THE GRAFFE ON A PAPER KITCHEN TOWEL. PASS THEM FROM GRANULATED SUGAR AND ENJOY!!
WHEN THE DOUGH DOUBLED IN SIZE, TRANSFER IT ON FLOURED SURFACE AND CUT IN STRIPS, FORM A THE NEAPOLITAN GRAFFE AS INSTRUCTED IN THE VIDEO FORMING A LOOP AND PRESSING THE DOUGH AT THE ENDS TO SEAL THEM.
FRY IN HOT FRYING OIL, DRAIN AND PLACE THE GRAFFE ON A PAPER KITCHEN TOWEL. PASS THEM FROM GRANULATED SUGAR AND ENJOY!!
