FOR THE DOUGH:
ALL PURPOSE FLOUR
550g
FRESH YEAST
25g
LUKEWARM MILK
200ml
SUGAR
70g
EGGS
2
VEGETABLE OIL
70ml
VANILLA EXTRACT
How to Make Authentic Italian Bomboloni
Step 1
In a small bowl, dissolve the fresh yeast in lukewarm milk. Add sugar and mix well to activate the yeast. In a large mixing bowl, whisk the eggs, vegetable oil, orange zest, and vanilla extract. Pour in the yeast mixture and stir until combined. Gradually add the all-purpose flour while mixing. Knead the dough until smooth and elastic. Cover the dough with plastic wrap and let it rise in a warm place for about 2 hours or until doubled in size.
Step 2
Roll out the dough on a floured surface to about 1 cm thick. Use a round cutter (about 8 cm in diameter) to cut out discs. Place the dough discs on a parchment-lined baking tray, cover, and let them rise for another hour.
Step 3
Heat peanut oil in a deep pan to 350°F (175°C). Fry the doughnuts in batches, turning them until golden brown. Drain excess oil on paper towels.
Once slightly cooled, fill each Bombolone with pastry cream, jam, or Nutella using a piping bag. Dust with granulated sugar for a classic finish.
Step 4
Serve and enjoy!
