Bomboloni

Bomboloni

By
From
Little Italy
Makes
45-50
Photographer
Jacqui Melville

These are the softest, cloud-like mini Italian doughnuts. I dare you to try to stop at just one. Don’t worry though, this recipe makes so many, you won’t have to.

Doughnuts

Ingredients

Quantity Ingredient
14g dried yeast
250ml milk, warmed
70g caster sugar
560g plain flour, plus more to dust
pinch sea salt
8 large egg yolks
1 teaspoon lemon zest, finely grated
1 teaspoon orange zest, finely grated
100g butter, melted
vegetable oil, to deep-fry

Coating and filing

Quantity Ingredient
200g caster sugar
2 teaspoons ground cinnamon
nutella, to fill
raspberry jam, to fill

Method

  1. Mix the yeast with half the milk and 1 tablespoon of both the sugar and the flour. Leave for 10 minutes to allow the yeast to activate. Mix the remaining flour and sugar in a large bowl and make a well in the centre. Pour in the yeast mixture and add the salt, egg yolks and zests. Gradually mix the flour from the outside into the wet mix until combined to form a dough. Place the dough on a lightly floured surface, knead well for a few minutes, then flatten and make a well in the centre. Pour the melted butter in the well and fold the dough towards the centre to incorporate all the butter. Place in a floured bowl and leave in a warm place to rise for 1 hour. Line a baking tray with baking paper and sprinkle it with flour.
  2. Remove the risen dough from the bowl and place on a lightly floured surface. Roll out to 1/2 cm thick and, using a 2 1/2 cm round cookie cutter, cut out rounds and place them on the prepared tray. Heat the oil one-third up the sides, in a deep pan to 170°C. Carefully drop in a few of the bomboloni. Cook for 2–3 minutes on each side, making sure to turn them once. Drain them on paper towels and cook the rest.
  3. For the coating, mix together the sugar and cinnamon in a bowl. While the bomboloni are still warm, toss them in the bowl. Fill a squeezy bottle or a piping bag with Nutella or raspberry jam. Poke a hole through each bomboloni and squeeze the filling into each one. Serve warm.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
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