These Irresistible Bomboloni, also known as traditional Italian donuts, are a true delight for the senses. Made with a light and airy dough, they’re fried to golden perfection and coated in a generous layer of sugar. Each bite is a heavenly combination of crispy exterior and fluffy interior, making them the perfect treat for breakfast, dessert, or any time you’re craving something sweet. Serve them warm with a cup of coffee or tea for the ultimate indulgence.
Ingredients:
1 cup warm milk
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup granulated sugar, plus extra for rolling
2 large eggs
1/2 cup unsalted butter, melted and cooled
4 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 teaspoon vanilla extract
Vegetable oil, for frying
Directions:
In a small bowl, combine the warm milk, active dry yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl or the bowl of a stand mixer, beat the eggs and sugar together until light and fluffy.
Add the melted butter, frothy yeast mixture, and vanilla extract to the beaten eggs and sugar. Mix until well combined.
Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to about 1/2 inch thickness.
Use a round cookie cutter or a glass to cut out circles of dough. Place the circles on a lightly floured baking sheet, cover with a kitchen towel, and let them rise for another 30-45 minutes.
Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
Carefully place a few dough circles into the hot oil, frying for 1-2 minutes on each side until golden brown and cooked through.
Remove the fried bomboloni from the oil using a slotted spoon and drain them on a paper towel-lined plate.
While still warm, roll the bomboloni in granulated sugar until coated. Serve immediately.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12 donuts
Italian Bomboloni
