Step 3: First Rise
Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.
Step 4: Shape the Bomboloni
Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface.
Divide the dough into 12–16 equal portions (about golf ball-sized). Roll each portion into a smooth ball.
Place the balls on a parchment-lined baking sheet, leaving space between them. Cover and let rise again for 30–45 minutes , or until puffy.
Step 5: Fry the Bomboloni
Heat vegetable oil in a deep skillet or pot to 350°F (175°C) . Use a candy thermometer to monitor the temperature.
Carefully fry the Bomboloni in batches, turning occasionally, for 2–3 minutes per side , or until golden brown. Avoid overcrowding the pan.
Transfer the fried Bomboloni to a paper towel-lined plate to drain excess oil, then immediately roll them in granulated sugar while still warm.
Step 6: Fill the Bomboloni
Once the Bomboloni have cooled slightly, use a piping bag fitted with a long, thin tip to inject your desired filling into the center of each donut. Insert the tip about halfway into the Bomboloni and gently squeeze until you feel the filling expand.
Why This Recipe Works
Yeast Leavening : Creates that signature soft, airy texture that sets Bomboloni apart from other donuts.
Fried to Golden Perfection : Deep frying gives the exterior a crispy, sugary crust while keeping the inside light and fluffy.
Endless Filling Options : From rich pastry cream to gooey Nutella, the possibilities are endless.
Variations to Try
Continued on next page 👇(page 3)👇
Bombolini (Italian Donuts)
