Donuts without rising and without eggs

Name: Donuts without rising and without eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Ingredients: Type 00 flour 3 ¼ cups; Cow's milk ricotta cheese Note: 1 ounce is approximately 28.35 grams. Rounded for ease of use in recipes. 8.8 oz; Sugar If the sugar was used for a sweet recipe, the equivalent in cups is more commonly used in the imperial system. 0.3 cup; Herbal liqueur sweet 1.8 oz; Whole milk Converted from grams to cups for easier measurements. ¼ cup; Sunflower seed oil Rounded to the nearest tablespoon for convenience. 2.1 tbsp; Orange peel 1; Lemon peel 1; Baking powder Approximate conversion from grams to teaspoons. 3.3 tsp; Baking soda 1 pinch; Sunflower seed oil 4 ¼ cups; Sugar to taste

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Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 10
Cost: Low

PRESENTATION

Graffe without yeast brings the fun of Italian Carnevale right into your kitchen, especially when you want something soft and a little sweet without spending hours waiting for dough to rise. Really, this quick, eggless graffe recipe swaps out yeast and eggs for ricotta cheese, which keeps everything super moist and fragrant—and it makes the process much faster. Folks in Campania, down in Southern Italy, know these as a classic treat around Carnival. Even though the traditional version uses potato and a slow-rising dough, this shortcut gets you to that tender, melt-in-your-mouth bite in way less time.

Imagine biting into a freshly fried graffa, still warm, and rolling it in a pile of crunchy sugar—there’s just something about that crispy edge and sugar coating that makes these Italian doughnuts so, so easy to love.

It’s not just kids who get excited for them. These are the kind of snacks that get everyone reaching for seconds, especially during the festive season. And listen, swapping out yeast and eggs doesn’t mean you’re missing out on the real deal. Instead, you get a graffe without yeast that’s light, easy, and just as satisfying as the originals. This version really stands out compared to the usual potato-based graffe or even other fried sweets like zeppole.

In Campania, graffe are a staple at any Carnival party, but having a yeast-free Italian doughnut that’s ready in minutes feels like a secret hack. Really, people often compare them to eggless bomboloni or yeast-free zeppole, but graffe have their own special charm with that fluffy texture and sugar finish. Whether you’re throwing a party or just want something golden and comforting for dessert, these Italian doughnuts without yeast and eggs always seem to hit the spot. No question.

No fancy ingredients, no waiting around—just a simple way to enjoy one of Southern Italy’s favorite fried pastries anytime the craving hits. So when you want a treat that’s both traditional and fuss-free, this no-yeast, no-egg graffe recipe gives you all the good stuff—minus the hassle. It’s a perfect nod to Italian traditions with a modern twist that anyone can enjoy.

INGREDIENTS

For about 20 donuts: Type 00 flour 3 ¼ cups (380 g); Cow's milk ricotta cheese 8.8 oz (250 g) - Note: 1 ounce is approximately 28.35 grams. Rounded for ease of use in recipes.; Sugar 0.3 cup (70 g) - If the sugar was used for a sweet recipe, the equivalent in cups is more commonly used in the imperial system.; Herbal liqueur 1.8 oz (50 g) - sweet; Whole milk ¼ cup (50 g) - Converted from grams to cups for easier measurements.; Sunflower seed oil 2.1 tbsp (30 g) - Rounded to the nearest tablespoon for convenience.; Orange peel 1; Lemon peel 1; Baking powder 3.3 tsp (16 g) - Approximate conversion from grams to teaspoons.; Baking soda 1 pinch

For frying: Sunflower seed oil 4 ¼ cups (1 l)

For coating: Sugar to taste

Preparation

How to prepare Donuts without rising and without eggs

To prepare the no-rise, no-egg donuts, combine the ricotta and sugar 1 in a bowl, then flavor with the grated zest of the orange 2 and lemon 3.

Pour in the herbal liqueur 4, milk 5, and seed oil 6.

Mix with a whisk 7, then add the sifted flour 8 and yeast 9.

Add a pinch of baking soda 10 and mix well with a wooden spoon 11. Once the dry ingredients are incorporated, transfer the mixture to the work surface and knead by hand just until the ingredients are compacted 12.

When a soft and smooth dough is obtained, take portions of 1.4 oz each 13 and form sticks about 8 inches long 14. Cross the ends of the stick to create a bow shape, widen the hole with your fingers, and press with your finger where the ends overlap to adhere them 15. Place the donuts on a sheet of parchment paper; with these quantities, you'll get about 20.

You're ready to fry: heat the seed oil to 340°F and immerse a few pieces at a time to prevent the oil temperature from dropping 16. During frying, use the tip of a wooden spoon to keep the center open, which will tend to close as it puffs up 17. Drain the donuts once they are evenly golden, it will take a couple of minutes 18.

Transfer the freshly fried donuts to absorbent paper 19, then roll them in granulated sugar while still warm 20. Your no-rise, no-egg donuts are ready to be enjoyed 21!