italian bomboloni


3 cups bread or all-purpose flour
2¼ teaspoons fast-acting dry yeast
2 teaspoons salt
1/4 cup sugar , plus more for coating
1 lemon, zested
2 eggs, lightly beaten
3/4 cup milk 
1/2 stick (4 tablespoons) butter, softened
1 teaspoon vanilla 
Vegetable oil, for frying
Chocolate-hazelnut spread, jam or pastry cream, for filling
1. during a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon peel .
Then add the eggs, milk, butter, and vanilla , and blend well. Knead the dough within the stand mixer for two minutes, or if making the dough by hand.
tip it onto a floured surface and knead for about 5 minutes, until it’s smooth and elastic but still quite sticky.
Transfer the dough to an outsized , lightly oiled bowl. Cover with wrapping and permit to rise during a warm place for 1 hour or until doubled in size.
2. employing a kitchen utensil , roll out the dough until about 3/4 inch thick. Then, employing a round pastry cutter the dimensions of a cup, cut the dough into disks.
Place the dough on a baking sheet lined with parchment paper, and canopy with wrapping . Allow rising for an additional hour.
3. Heat oil during a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown.
Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in sugar until completely covered.
4. Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make alittle hole within the side of every doughnut, push within the nozzle and squeeze to fill the bomboloni. Serve warm.
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