Potato-Free Graffe

Method

1. In a stand mixer with a paddle attachment, mix together some of the milk, eggs, sugar, yeast, orange zest, and vanilla extract for a few minutes (reserve remaining milk).
2. Add all the flour and the remaining milk; knead at moderate speed.
3. After about 10 minutes, switch to the dough hook and continue kneading until the dough is smooth and pulls away from the sides of the bowl.
4. Gradually incorporate the soft butter, little by little.
5. Transfer the dough to a lightly floured surface, work it briefly by hand, shape into a ball, and place in an oiled bowl. Cover with plastic wrap and let rise until doubled (you can speed this up by placing in an oven at 30°C/86°F).
6. Once risen, lightly flour the work surface and divide the dough into pieces of about 70 g each.
7. Roll each piece into a rope about four palm-widths long. Overlap the two ends to form a ring, making sure the overlap is generous so they don't separate during proofing.
8. Place the rings on a lightly floured kitchen towel and let rise until doubled (again, you can place them in the oven at 30°C/86°F).
9. Heat oil in a deep pan to 150–160°C (use a kitchen thermometer). The temperature is crucial: the bubbles around the dough should be gentle.
10. Gently lift each risen graffa and carefully lower it into the hot oil without deflating it.
11. Fry until golden brown on one side, then flip and fry the other side until golden.
12. Remove the graffe and immediately roll them in granulated sugar mixed with a pinch of cinnamon. Serve warm.