Everybody loves bomboloni. You can eat them just as they are, or you can fill them with Nutella, custard, fig jam, raspberry jam — it doesn’t matter, they’ll still walk out the door.
Ingredients 10
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Method 8
In a small bowl, combine the with the and leave to sit for 10 minutes until frothy.
Place the , and in the bowl of an electric mixer fitted with a paddle attachment. Rub together to release the natural oils and flavour. Add the , and . Beat on medium speed for 5 minutes or until the mixture has a crumb-like consistency.
Add the yeast mixture and continue to mix the dough for approximately 10 minutes or until the dough is smooth and not sticky.
Place the dough into a lightly floured bowl, cover with a tea towel, and leave in a warm place to prove for 1-2 hours (depending on the heat in the room) until the dough has doubled in size.
Turn out onto a floured work surface and roll the dough out to a 2 cm thickness. Cut into rounds using a 6 cm cookie cutter. Transfer to a lightly floured baking tray, ensuring that the rounds are at least 5 cm apart, and cover with a clean kitchen towel. Leave in a warm place to prove for a further 1 hour.
Pour some sugar onto a dinner plate for coating the cooked bomboloni. Heat the oil in a deep-fryer or large saucepan over medium heat, until it reaches 160°C or until a cube of bread dropped into the oil turns golden in 30 seconds.
Fry the bomboloni, in batches, until crisp and golden all over. Remove and drain quickly on paper towel then roll immediately into the sugar to coat.
Place your desired filling into a piping bag fitted with a round-tip nozzle and fill each bombolino. Enjoy immediately.
