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Ingredients
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Dough
Filling
For Frying
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, warm the milk until it's lukewarm (about 110°F). Add the active dry yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough Ingredients
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs, melted butter, activated yeast mixture, and vanilla extract. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shaping and Second Rise
- 5
Shape the Bomboloni
Once the dough has risen, punch it down and transfer it to a floured surface. Roll out to about 1/2 inch thick and cut into circles using a round cutter.
- 6
Second Rise
Place the cut circles on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30-45 minutes until puffy.
Frying
- 7
Heat Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 8
Fry Bomboloni
Carefully add a few bomboloni to the hot oil, frying in batches. Fry for about 2-3 minutes on each side until golden brown.
- 9
Drain and Dust
Remove the bomboloni with a slotted spoon and drain on paper towels. While still warm, roll them in powdered sugar.
Filling
- 10
Fill Bomboloni
Using a piping bag fitted with a round tip, fill each bombolone with your choice of filling: Nutella, pastry cream, or raspberry jam.
