Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- ½ tsp salt
- ½ cup warm milk (110°F/43°C)
- 2 tbsp unsalted butter, softened
- 2 large egg yolks
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for authentic flavor)
- Vegetable oil, for frying
- Granulated sugar, for coating
- Filling (optional): Pastry cream, Nutella, jam, or custard
Instructions
- Activate the yeast: In a small bowl, mix warm milk with 1 tbsp sugar and the yeast. Let it sit for 5–10 minutes until foamy.
- Make the dough: In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, egg yolks, butter, vanilla, and lemon zest. Mix until a soft dough forms.
- Knead: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Shape: Punch down the dough and roll it out to about ½-inch thick. Cut out circles with a cookie cutter or glass (about 2–3 inches wide). Place on a floured tray.
- Second rise: Cover the cut dough circles with a cloth and let them rest for another 30–45 minutes until puffy.
- Fry: Heat oil in a deep pot to 350°F (175°C). Fry a few donuts at a time, about 2–3 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
- Coat: While still warm, roll the donuts in granulated sugar.
- Fill (optional): If filling, let donuts cool slightly. Using a piping bag with a long tip, fill each donut with your desired filling.
Enjoy your fresh, fluffy Bombolini!
Let me know if you’d like a version for baked Bombolini or different filling ideas!