Bomboloni (Italian Donuts)

Ingredients

• 2 ¼ tsp (1 packet) active dry yeast
• ¾ cup warm milk (about 110°F / 43°C)
• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp salt
• Zest of 1 lemon (optional, for extra flavor)
• 4 tbsp unsalted butter, softened
• Vegetable oil (for frying)
• Granulated sugar (for coating)
• Pastry cream, Nutella, or jam (for filling – optional)

Instructions

1. Activate the yeast:
   In a small bowl, mix warm milk with yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. Make the dough:
   In a large bowl or stand mixer, combine flour, sugar, salt, lemon zest, eggs, vanilla, and the yeast mixture. Mix until a dough starts to form.
3. Add butter:
   Gradually add softened butter, one tablespoon at a time, kneading well after each addition. Continue kneading until the dough is smooth and elastic (about 8–10 minutes).
4. Let it rise:
   Place dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size (about 1–1.5 hours).
5. Shape the donuts:
   Punch down the dough and roll it out to about ½-inch thickness. Cut out circles using a round cutter (about 2–3 inches wide). Place them on a floured surface, cover, and let them rise for 30–45 minutes until puffy.
6. Fry:
   Heat oil in a deep pan to 350°F (175°C). Fry bomboloni a few at a time until golden brown on both sides (about 2–3 minutes per side). Drain on paper towels.
7. Coat in sugar:
   While warm, roll each donut in granulated sugar.
8. Fill (optional):
   Using a piping bag fitted with a small nozzle, fill the donuts with pastry cream, Nutella, or your favorite jam.

Enjoy these soft, fluffy Italian donuts fresh and warm! Let me know if you’d like a pastry cream recipe too.