Neapolitan Graffe

Method

1. Dissolve 10 g yeast in 100 ml of lukewarm water.
2. In a large bowl, combine the dissolved yeast, 2 eggs, lemon zest, 25 g sugar, 500 g flour, 100 ml milk, 50 g soft butter, and 5 g salt. Mix until a sticky dough forms.
3. Cover and let the dough rest for 30 minutes to relax the gluten.
4. Wash the bowl, grease it with a little oil, and return the dough. Let it rise in a warm place until doubled in size (about 3 hours).
5. Lightly flour a work surface. Turn out the dough and cut it into 100g pieces. Handle with minimal extra flour.
6. Cover the pieces with plastic wrap and let them rest for 40 minutes.
7. Shape each piece into a classic donut shape or rabbit ear shape.
8. Heat oil to 185-190°C (350-375°F). Fry the graffe in small batches until golden brown on both sides.
9. Remove and drain on paper towels. Let cool until lukewarm, then dip in granulated sugar.