Pecan Bomboloni Recipe

Activate Yeast

In a small bowl, combine warm milk (110°F), sugar, and yeast. Stir gently and let sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together flour, salt, nutmeg, and cinnamon.

Combine Ingredients

Create a well in the center of the dry ingredients. Add the activated yeast mixture, eggs, and melted butter. Mix until a dough forms.

Knead Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Prepare Filling

In a bowl, mix together chopped pecans, brown sugar, softened butter, and vanilla extract until well combined.

Shape Donuts

Once dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thick. Cut circles using a doughnut cutter or a round cookie cutter.

Add Filling

Place a teaspoon of the pecan filling in the center of half of the dough circles. Top with remaining circles and seal the edges well.

Second Rise

Place the filled bomboloni on parchment paper and cover. Let rise for another 30 minutes.

Heat Oil

In a deep pot, heat vegetable oil to 350°F (175°C).

Fry Bomboloni

Carefully drop a few bomboloni into the hot oil, frying until golden brown on both sides, about 2-3 minutes per side.

Drain

Remove bomboloni from the oil and drain on paper towels.

Serve with Syrup

Dust the bomboloni with powdered sugar, and serve warm with 3D Valley Farm maple syrup for dipping.