Ingredients
For the dough:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup (180ml) warm milk (about 110°F/43°C)
- 2 large eggs, room temperature
- ¼ cup (60g) unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
- Zest of 1 lemon (optional, for authentic flavor)
For frying & coating:
- Vegetable oil (for deep frying)
- ½ cup (100g) granulated sugar (for coating)
Optional fillings:
- Pastry cream
- Jam (raspberry, strawberry, or apricot)
- Nutella or chocolate spread
Instructions
- Activate the Yeast:
In a small bowl, mix the warm milk with 1 tablespoon of sugar and the yeast. Let it sit for about 5–10 minutes until foamy. - Make the Dough:
In a large mixing bowl (or stand mixer), combine the flour, remaining sugar, and salt. Add the foamy yeast mixture, eggs, vanilla extract, lemon zest (if using), and butter. Knead by hand or using a dough hook for about 8–10 minutes until the dough is smooth and elastic. - First Rise:
Cover the dough with a clean towel or plastic wrap. Let it rise in a warm place for 1–2 hours, or until doubled in size. - Shape the Bomboloni:
Punch down the dough. Roll it out on a floured surface to about ½-inch (1.25 cm) thickness. Cut out circles using a 2.5 to 3-inch round cutter. Place the dough rounds on a floured tray and cover. Let them rise again for about 45 minutes. - Fry:
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry 2–3 bomboloni at a time until golden brown on each side (about 2–3 minutes per side). Drain on paper towels. - Sugar Coating:
While still warm, roll the donuts in granulated sugar until evenly coated. - Fill (Optional):
Use a piping bag fitted with a narrow tip to fill each donut with pastry cream, jam, or Nutella. Insert the tip into the side and gently squeeze until filled.
Enjoy warm and fresh!
Let me know if you’d like a pastry cream recipe to go with them.