Bomboloni Recipe

Directions

1. 1

   Prepare the Dough

   In a small bowl, warm the milk until it is lukewarm. Sprinkle the yeast over the milk and let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the flour, sugar, salt, and vanilla extract. Create a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a dough forms.

2. 2

   Knead the Dough

   Turn the dough onto a floured surface and knead for about 5-10 minutes until the dough is smooth and elastic. Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

3. 3

   Shape the Doughnuts

   Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thick. Use a round cutter to cut out doughnut shapes and place them on a floured baking sheet. Cover and let them rise for another 30 minutes.

4. 4

   Fry the Bomboloni

   In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C). Carefully add the doughnuts to the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

5. 5

   Make the Tequila Lemon Curd

   In a saucepan, whisk together 1 cup of sugar, 1/2 cup of lemon juice, and 3 large eggs over medium heat. Cook until thickened, about 10 minutes. Remove from heat and stir in 1/4 cup of tequila and 1/2 cup of unsalted butter until smooth.

6. 6

   Serve

   Fill the bomboloni with the tequila lemon curd using a piping bag. Serve warm drizzled with Nutella sauce.