Italian Bomboloni

Italian Bomboloni


Italian Bomboloni

° Bread: 3 cups (all-purpose flour is also good)

° Fast-acting dry yeast: 2 to 1/4 teaspoons

° Salt: 2 teaspoons

° Granulated sugar: 1/4 cup + more for wrapping

° Lemon: 1 (grated)

° 1 egg (beaten)

° Whole milk: 3/4 cup

° Soft butter: half a stick (about 4 tablespoons)

° Vanilla extract: 1 teaspoon

° Vegetable oil for frying

° Grease the chocolate with hazelnuts, jam or pastry cream for filling


1. To start with, choose a large bowl or mixer bowl equipped with a dough hook and mix the flour, yeast, salt, sugar and lemon zest together. You will need to add eggs, milk, butter, and vanilla extract, and mix well. You can then knead the dough in a blender or in the case of preparing the dough by hand for about two minutes and then flip it over on a floured work surface and knead it for 5 minutes, or until it is smooth and elastic but still quite sticky. Finally, be sure to transfer the dough to a large bowl that is lightly greased with oil. Covering with plastiic wrap. & please let it rise in a warm place To it doubles in size, about 1 hour.

2. Okay now, roll the dough by rolling the dough until it's about 3/4 inch thick . And, employing a around douugh cutter, cutting dough into cup-sized discs. Directly place the dough on a baking sheet lined with parchment paper, covered with plastic wrap and let it rise for another hour.

3. Heat the oil to 350 degrees Fahrenheit in a large deep fryer. Then, you may want to fry the muffins in batches, stirring mid-cooking time, until golden brown, about 4 to 5 minutes. When done, remove it with a perforated spoon and then line it on paper towels. At this point, immerse the cakes in granulated sugar until completely covered.

4. Pour your favorite filling into a piping bag with a medium mouth. To finish, make a small hole in the side of each donut, push the nozzle and tap to fill the bomb and serve warm, and enjoy !!.

Enjoy !