Ricotta Bomboloni Recipe
warm Italian-style doughnuts, maple sugar, seasonal house jam
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Ingredients
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Doughnut Ingredients
Coating Ingredients
Jam Ingredients
Method
Doughnut Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Mix well until evenly combined.
- 2
Combine Wet Ingredients
In a separate bowl, warm the whole milk until lukewarm. Add the ricotta cheese, eggs, and melted unsalted butter. Whisk until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic.
- 4
First Rise
Cover the dough with a damp cloth and let it rise in a warm area for about 1-2 hours or until it doubles in size.
- 5
Shape Bomboloni
Once the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thickness. Cut out circles using a doughnut cutter or a round cookie cutter.
- 6
Second Rise
Place the cut doughnuts on a parchment-lined baking sheet, cover, and let them rise for another 30-45 minutes.
Frying
- 7
Heat Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 8
Fry Doughnuts
Carefully add a few doughnuts to the hot oil and fry for about 2-3 minutes on each side, until golden brown. Remove and drain on paper towels.
Coating and Jam Preparation
- 9
- 10
Serving
- 11
Serve Bomboloni
Serve the warm bomboloni dusted with maple sugar alongside the seasonal house jam for dipping.
