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 tipo 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 Dried active yeast (Alternatively, 12 g fresh yeast.); 50 g Granulated sugar (Some is used in the dough; additional granulated sugar is needed for coating 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

Imported by tes on SeeMeCook

Yeast-raised bomboloni, deep-fried and coated with granulated sugar, flavored with lemon zest. The dough can also be used to prepare doughnuts, and once fried, the bomboloni can be filled with creams of your choice.

12 servings230 minItalian

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Ingredients

650 g Flour (half tipo 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 Dried active yeast (Alternatively, 12 g fresh yeast.)
50 g Granulated sugar (Some is used in the dough; additional granulated sugar is needed for coating 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, beat the eggs with the 50 g of granulated sugar and the sunflower oil (or the softened butter, if choosing that alternative).
2
Add the pinch of salt and the grated lemon zest.
3
Take a couple of tablespoons from the total amount of flour and add them to the bowl. Add the dried yeast and mix.
4
Gradually pour in the lukewarm milk, stirring.
5
Add the remaining flour and mix until incorporated.
6
Form a soft dough ball, but not an overly soft one.
7
Leave the dough to rise in the bowl, covered with plastic wrap, until doubled in volume; this takes about a couple of hours.
8
After rising, roll out the dough ball with a rolling pin until it is about one finger-width thick.
9
Cut out circles using a pastry cutter or a glass. If you prefer, you can also make doughnuts.
10
Arrange the bomboloni on a baking sheet lined with parchment paper, spacing them apart. Let them rise until doubled in volume, for about an hour or slightly longer.
11
After the second rise, cut the parchment paper around the bomboloni arranged on the baking sheet.
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, coat them in granulated sugar.
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 given as an alternative to dried yeast; the quantity in 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.