Instructions
Step 1: Prepare the Dough
In a bowl, mix warm milk, yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy.
In a large mixing bowl, combine flour, remaining sugar, and salt.
Add yeast mixture, eggs, and butter. Knead until dough is smooth and elastic (8–10 minutes by hand or 5–6 minutes in a mixer).
Cover and let rise in a warm place until doubled in size (about 1–2 hours).
Step 2: Shape Bomboloni
Punch down the dough and roll it to about 1/2 inch thick.
Cut circles using a 3-inch (7.5 cm) cutter.
Place on parchment-lined tray, cover, and let rise again for 30–45 minutes until puffy.
Step 3: Fry the Bomboloni
Heat oil in a deep pan to 350°F (175°C).
Fry donuts in batches for 1–2 minutes per side until golden brown.
Remove and drain on paper towels.
While warm, roll in granulated sugar.
Step 4: Fill the Bomboloni
Use a piping bag fitted with a small tip to fill with pastry cream, Nutella, or jam.
Insert tip into the side of each donut and squeeze gently until filled.
Tips for Best Results
Use a thermometer for oil—too hot will burn outside, too cool will make them greasy.
Do not overfill the donuts; a little goes a long way.
Serve fresh for the best taste (they’re softest the same day).
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