Homemade Italian Donuts/Graffe

🧂 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

Instructions

• 1 In a small bowl add the lukewarm milk and sprinkle the yeast on top, let sit for
  5 minutes then stir to combine.
• 2 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. 
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.

Nutrition Info