Imported from TikTok

Soft Bomboloni

Name: Soft Bomboloni
Prep time: 30 min
Cook time: 20 min
Total time: 230 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 650 g Flour (half type 00 and half Manitoba) (Divide into equal parts; use a couple of tablespoons at the beginning and add the rest later.); Salt (A pinch); 200 ml Milk (Lukewarm); 1 bustina Dry active yeast (Alternatively, 12 g fresh yeast.); 50 g Granulated sugar (Part of it is for the dough; additional granulated sugar is needed to coat the hot bomboloni, but the quantity is not specified.); 2 Eggs (Whole); 70 ml Sunflower oil (Alternatively, softened butter.); Lemon zest (Grated; quantity not specified.); Oil for frying (Quantity not specified.); Granulated sugar for coating (For coating the bomboloni while they are still hot; quantity not specified.)

Recipe by I SAPORI DI PROCIDA DI UNTEMPO @saporidiprocidadiuntempo · TikTok

Leavened bomboloni, fried and coated with granulated sugar, flavored with lemon zest. The dough can also be used to make doughnuts, and once fried, the bomboloni can be filled with creams of your choice.

12 servings230 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

650 g Flour (half type 00 and half Manitoba) (Divide into equal parts; use a couple of tablespoons at the beginning and add the rest later.)
Salt (A pinch)
200 ml Milk (Lukewarm)
1 bustina Dry active yeast (Alternatively, 12 g fresh yeast.)
50 g Granulated sugar (Part of it is for the dough; additional granulated sugar is needed to coat the hot bomboloni, but the quantity is not specified.)
2 Eggs (Whole)
70 ml Sunflower oil (Alternatively, softened butter.)
Lemon zest (Grated; quantity not specified.)
Oil for frying (Quantity not specified.)
Granulated sugar for coating (For coating the bomboloni while they are still hot; quantity not specified.)

Steps

1
In a bowl, work the eggs with the 50 g granulated sugar and sunflower oil (or softened butter, if you choose this alternative).
2
Add the pinch of salt and grated lemon zest.
3
Take a couple of tablespoons from the total flour and add them to the bowl. Add the dry yeast and mix.
4
Gradually pour in the lukewarm milk while mixing.
5
Add the remaining flour and mix until incorporated.
6
Form a soft, but not overly soft, dough ball.
7
Let the dough rest in the bowl, covered with plastic wrap, until it doubles in volume; this takes about a couple of hours.
8
After the dough has risen, roll it out with a rolling pin until it is about one finger thick.
9
Cut out circles with a pastry cutter or glass. If you prefer, you can also make doughnuts.
10
Arrange the bomboloni on a baking tray lined with parchment paper, spacing them apart. Let them rise until they double in volume, for about one hour or slightly longer.
11
After the second rise, cut the parchment paper around the bomboloni arranged on the tray.
12
Fry the bomboloni in hot oil, transferring them to the oil together with the parchment paper pieces, as indicated in the recipe.
13
While they are still hot, roll them in granulated sugar to coat them.
14
Serve them plain or fill them with creams of your choice.

Notes

The source does not specify the frying temperature or duration, the amount of oil for frying, the amount of sugar for coating, or the amount of cream for filling. Fresh yeast (12 g) is listed as an alternative to dry yeast; the quantity of the packet is not specified. The recipe recommends frying the bomboloni with the parchment paper cut around them, but provides no further details on handling the paper in the oil.