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 yeast (Alternatively, 12 g fresh yeast.); 50 g Granulated sugar (Some 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 doughnuts, fried and coated with granulated sugar, flavored with lemon zest. The dough can also be used to make ring 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 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 yeast (Alternatively, 12 g fresh yeast.)
50 g Granulated sugar (Some 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 the sunflower oil (or the softened butter, if you choose that alternative).
2
Add the pinch of salt and the 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
Pour in the lukewarm milk in a thin stream, stirring continuously.
5
Add the remaining flour and mix until incorporated.
6
Shape the dough into a soft, but not overly soft, ball.
7
Let the dough rest in the bowl, covered with plastic wrap, until doubled 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 one finger-width thick.
9
Cut out circles with a pastry cutter or a glass. If you prefer, you can also make ring 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 one 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 into 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 indicated as an alternative to dry yeast; the packet size is not specified. The recipe recommends frying the bomboloni with the parchment paper cut around them, but provides no further details about handling the paper in the oil.