Ingredients 

For the dough

• 2 large eggs
• 4 cups + 2 tablespoons all-purpose flour (about 17.6 oz / 500 g), plus extra for dusting
• 10.5 oz boiled potatoes, mashed until smooth (about 300 g; roughly 1 1/3 cups mashed)
• 5 tablespoons unsalted butter, softened (70 g)
• 1/3 cup granulated sugar (60 g)
• Scant 1/2 cup warm milk (about 7 tablespoons / 100 ml; warm, not hot)
• Fresh yeast: 10 g (about 0.35 oz) or Active dry yeast: 1 teaspoon
• Zest of 1 lemon or 1 orange (finely grated)

For frying & finishing

• Neutral frying oil (vegetable/canola/peanut), for deep frying
• Granulated sugar, for coating

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Instructions

1) Boil & mash the potatoes

Boil potatoes until very tender, drain well, and mash until very smooth (no lumps). Let them cool until just warm.

2) Mix potatoes + butter

In a large bowl, combine mashed potatoes and softened butter until creamy.

3) Add yeast

• If using fresh yeast, crumble it into the mixture and stir well.
• If using active dry yeast, stir it into the warm milk first and let sit 5–10 minutes until foamy, then add.

4) Add warm milk & sugar

Pour in the warm milk and mix until incorporated. Add sugar and combine.

5) Add flour gradually

Add flour a little at a time, mixing until a soft dough forms.

6) Add citrus zest and eggs

Mix in lemon/orange zest. Add eggs and knead until smooth and elastic (about 8–10 minutes by hand, or 6–7 minutes with a mixer and dough hook).
The dough should be soft and slightly tacky—avoid adding too much extra flour.

7) First rise

Cover the bowl and let rise in a warm spot for about 1 hour, or until noticeably puffy.

8) Shape the graffe

Lightly flour your work surface. Divide dough into about 12 pieces. Roll each into a rope and form a ring, pinching the ends to seal well.

9) Second rise

Place rings on parchment squares or a lightly floured surface, cover, and let rise until doubled, about 45–90 minutes.

10) Fry

Heat oil to 350°F (175°C). Fry 2–3 at a time, about 1–2 minutes per side, until deep golden. Don’t overcrowd.

11) Sugar coat

Drain briefly on paper towels, then while still warm, roll generously in granulated sugar.