Ricotta Bomboloni Recipe
warm Italian-style doughnuts, maple sugar, seasonal house jam
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Doughnut Dough
Frying
Maple Sugar Coating
Seasonal House Jam
Method
Doughnut Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk (110°F) and active dry yeast. Allow to sit for 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, and salt.
- 3
Combine Wet Ingredients
In another bowl, mix ricotta cheese, eggs, vanilla extract, and melted butter until smooth.
- 4
Form Dough
Add the yeast mixture to the wet ingredients, then pour the wet mixture into the dry ingredients. Mix until a soft dough forms.
- 5
Knead Dough
Transfer dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.
Frying
- 6
Heat Oil
In a deep pot, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 7
Shape Bomboloni
Once the dough has risen, turn it out onto a floured surface. Roll out to about 1/2-inch thickness and cut into circles using a biscuit cutter.
- 8
Fry Doughnuts
Carefully drop dough circles into the hot oil, frying in batches. Fry for about 2-3 minutes per side until golden brown.
- 9
Drain and Coat
Remove from oil and drain on paper towels. While still warm, roll in maple sugar to coat.
Jam Preparation
- 10
- 11
Cook Jam
Bring to a boil over medium heat. Reduce heat and let simmer for about 20-30 minutes, stirring occasionally, until thickened.
- 12
Cool Jam
Remove from heat and let cool, then transfer to a jar for serving.
