The staples they are delicious! I am Fried donuts and coated with sugar, a typical Neapolitan dessert prepared in the rest of Italy mainly to celebrate Carnival. A traditional recipe, simple to make, and ready in just over half an hour. A must try!
- 300 g of flour 00
- 50-70 g of Manitoba flour
- 350 g of boiled potatoes
- 40 g of butter
- 5 g of dehydrated yeast
- 1 egg
FOR ABOUT 20-25 SCRATCHES:
- 30 g of granulated sugar
- 1 tablespoon of grappa
- grated zest of 1 lemon
- fry oil
- caster sugar
The staples I’m a sin of gluttony fragrant and tasty from Neapolitan origin.
dough with which they are prepared is based on flour and boiled potatoes and donate to these treats their typical softness.
These donuts fried in oil And covered with sugar I’m a typical dessert of Carnival and their traditional recipe is simple to be made e ready in just over half an hour.
One way to celebrate the most masked day of the year, but not only, in a truly exquisite way!
If you want to discover other sweet tooth Carnival sweets consult the other recipes typical of the Italian tradition, such as strauben, the donuts or the Castagnole.
How to prepare: Staples
- Preparation time
- 20 min
- Cooking time
- Rising time
How to prepare: Staples
In the bowl of the planetary mixer, combine the mashed potatoes, flour, sugar and yeast. Knead with the leaf hook until the mixture is homogeneous. While the mixer is in action, add the egg, grappa and grated lemon zest.
When the dough begins to be composed and well blended, mount the hook and continue to knead, adding the soft butter a little at a time, waiting for it to be well incorporated before adding more. Transfer the dough (it will be a bit sticky) on a well floured pastry board, rework it briefly with your hands and transfer it to a bowl. Let it rise, covered with cling film, until doubled (about 1 hour and 30 – 2 hours).
Turn the dough over onto a floured pastry board, take out small portions and form cords with your hands about 15 cm in diameter and 1 finger thick. Join the two ends and form donuts.
Let the staples rise on a floured pastry board, covered with a damp cloth for about 1 hour.
Fry the staples, a few at a time, in hot oil at 170-180 °. When they are golden brown, drain them with a slotted spoon, dry them with absorbent paper and pass them in granulated sugar to cover them.
The staples are ready to be served!