Ingredients
For the dough:
- 3½ cups (440g) all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ¼ cup (50g) granulated sugar
- ¾ cup (180ml) warm milk (about 110°F / 43°C)
- 2 large eggs
- 3 tbsp unsalted butter, softened
- ½ tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon (optional for aroma)
For frying and filling:
- Vegetable oil (for frying)
- Granulated sugar (for coating)
- Pastry cream, jam, Nutella, or custard (for filling)
Instructions
- Activate Yeast:
- In a small bowl, combine warm milk, yeast, and a pinch of sugar. Stir and let sit for 5–10 minutes until foamy.
- Make the Dough:
- In a large mixing bowl (or stand mixer), add flour, remaining sugar, and salt.
- Add the yeast mixture, eggs, butter, vanilla extract, and lemon zest.
- Mix until a soft dough forms. Knead by hand for 10 minutes or in a stand mixer for 5–6 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 about 1.5–2 hours, or until doubled in size.
- Shape the Bomboloni:
- Punch down the dough and roll it out on a floured surface to about ½ inch thickness.
- Use a round cutter (about 2–3 inches in diameter) to cut out circles.
- Place on a parchment-lined tray. Cover loosely and let them rise again for 30–45 minutes.
- Fry:
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry a few bomboloni at a time until golden brown on both sides (about 2 minutes per side).
- Remove and drain on paper towels. While still warm, roll in granulated sugar.
- Fill:
- Once slightly cooled, use a piping bag with a long tip to fill each donut with your choice of pastry cream, Nutella, or jam.
- Serve:
- Serve fresh and warm, dusted with extra sugar if desired.
Let me know if you’d like a recipe for the pastry cream filling too!