Bomboloni
Fried Italian doughnuts, tossed with sugar, can be filled with vanilla pastry cream, chocolate-hazelnut spread, or fruit jam.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine flour, yeast, sugar, and salt in a stand mixer, then add eggs, milk, butter, and vanilla; stir.
-
Knead with a dough hook on low for 2 minutes until smooth, elastic, and sticky.
-
Place dough in a lightly oiled bowl, turn to coat, cover, and let rise for 1 hour until doubled.
-
On a floured surface, roll dough to 1-inch thickness, then cut into 2 1/2-inch circles.
-
Transfer circles to a parchment-lined sheet, cover, and let rise for an additional hour.
-
Heat oil in a deep pan to 325-350 F.
-
Fry doughnuts in batches for 2 minutes per side until golden, then drain on paper towels.
-
Once cool enough, toss fried doughnuts with granulated sugar, with optional added spices.
-
Make a small hole in each doughnut and pipe in desired filling until slightly visible.
-
Serve immediately.