Tasty, soft and sweet: these are bomboloni, a classic dessert that’s fluffy, fried, sugar-coated and a perfect snack for children. They are often served with a custard or jam filling, but they are also delicious without filling.
The recipe is time-consuming because of how much time you have to work the dough (we suggest using an electric mixer for this reason) and because of the extended leavening time for the classic fluffy bomboloni shape. But don’t worry, the work will pay off after the first bite.
Discover our recipe for bomboloni below and find some useful tips in the photo gallery!
Recipe for Bomboloni
Ingredients:
9 oz manitoba flour
9 oz 0 flour
5 oz sugar
1 oz brewer's yeast
½ cup lukewarm milk
3 oz butter
Lemon peel
½ cup water
Salt
Procedure: Bomboloni Step-by-Step
Put the milk in a bowl and mix in the yeast.
In another bowl, mix the flour, sugar, water and lemon zest together.
Add the yeast and butter then stir well. Finally, add the salt.
If you have an electric mixer, mix ingredients for at least 15 minutes for a smooth and elastic dough.
Let dough rise for at least one hour in a dry place.
Once the mixture has doubled in volume, roll it out with a rolling pin and, using a pastry cutter, make disks that you will place on a baking sheet covered with baking parchment.
Let them rise for another 30 minutes and then gently fry them into a pan with heated peanut oil.
Brown on both sides and then with a skimmer, remove them from the oil and let them dry on a plate covered with paper towels.
Once cool, cover with sugar and serve.