Ingredients
- 3½ cups (440 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ tsp (7 g) active dry yeast
- ½ tsp salt
- ¾ cup (180 ml) warm milk (about 110°F/43°C)
- 3 large egg yolks
- 3 tbsp (45 g) unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, but traditional)
- Vegetable oil, for frying
- Granulated sugar, for coating
Optional Filling Ideas:
- Pastry cream
- Nutella
- Jam or fruit preserves
- Lemon curd
Instructions
- Make the Dough:
In a large mixing bowl or stand mixer, combine warm milk and yeast. Let sit for 5–10 minutes until frothy. Add sugar, egg yolks, vanilla, lemon zest (if using), and softened butter. Mix until combined. - Add the Flour:
Gradually add flour and salt. Knead for about 8–10 minutes (or 5 minutes with a dough hook in a stand mixer) until the dough is soft, smooth, and slightly sticky. - First Rise:
Cover the dough with a damp cloth or plastic wrap. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. - Shape the Bomboloni:
Punch down the dough and roll it out on a lightly floured surface to about ½ inch thick. Cut into 2–3 inch rounds using a cookie cutter or glass. Place rounds on a parchment-lined tray. Cover and let rise again for 30–45 minutes, until puffy. - Fry the Bomboloni:
Heat oil in a deep pot to 340–350°F (170–175°C). Fry 2–3 donuts at a time for about 2–3 minutes per side, or until golden brown. Drain on paper towels. - Coat and Fill:
While warm, roll the bomboloni in granulated sugar. Let cool slightly, then fill using a piping bag fitted with a long nozzle. Insert your filling of choice into the side of each donut. - Serve:
Enjoy fresh! These are best eaten the same day.
Let me know if you’d like a baked version or flavored filling recipes!