Bombolone
Bombolone are iconic Italian doughnuts, often enjoyed for breakfast or as a snack. These soft, yeasted treats are filled with jam, cream, or chocolate and dusted with powdered sugar. Originating from Tuscany, bombolone were initially a variation of traditional yeasted doughs. They are always freshly made in Italian bakeries and cafes, making them best enjoyed immediately. If you love classic filled doughnuts, you absolutely must try this recipe. It's an excellent choice with a cup of coffee or tea, and guaranteed to be a delight with every bite!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk, then stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour, then add the salt, vanilla extract, lemon zest, eggs, and melted butter.
3
Pour in the yeast mixture and knead the dough for 8-10 minutes, until smooth and elastic.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 2 cm thick. Use a glass or cookie cutter to cut out circles.
6
Place the circles on baking paper, cover them, and let them rise for another 30 minutes.
7
Heat the oil in a deep saucepan to about 340°F (170°C). If you don't have a thermometer, drop a small piece of dough into the oil – if it slowly rises and turns golden brown, the oil is at the right temperature.
8
Fry the bombolone for 2-3 minutes on each side, until golden brown. Remove them with a slotted spoon and place them on paper towels to absorb excess oil.
9
Using a piping bag, fill the doughnuts with jam or cream, then sprinkle with powdered sugar.
10
Serve fresh or store in an airtight container to keep them soft.
