Neapolitan Graffe

Method

1. Prepare the lievitino: in a bowl, combine sifted flour, dry yeast, and warm milk. Mix until smooth, cover, and let rise in the oven for 1 hour.
2. For the dough: peel and mash starchy potatoes. In a stand mixer with the paddle, add Manitoba flour, 00 flour, honey, sugar, mashed potatoes, grated lemon zest, and beaten eggs. Mix until combined.
3. Switch to the dough hook, add the lievitino, and knead until fully incorporated.
4. Add salt and then softened butter, piece by piece, waiting for each to be absorbed.
5. Transfer dough to a lightly oiled surface, knead by hand until smooth, form a ball, and let rise covered for 2 hours at 30°C (or in a warm place).
6. Once risen, transfer to a floured surface, shape into a log, and cut into pieces of about 60 g each.
7. Shape each piece into a ball, flatten slightly, and poke a hole in the center, gently enlarging it.
8. Place on parchment paper, cover, and let rise for another hour.
9. Fry in oil at 160°C, about 2 minutes per side, until golden. Drain on paper towels.
10. While still hot, toss in granulated sugar to coat.