Bomboloni Recipe

Activate the Yeast

In a small bowl, combine the warm milk (110°F/43°C) and the active dry yeast. Add a teaspoon of sugar from the total amount and stir. Let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, remaining sugar, and salt until well combined.

Combine Wet Ingredients

In another bowl, melt the butter and let it cool slightly. Add eggs, vanilla extract, and lemon zest to the butter and mix until well combined.

Form the Dough

Add the activated yeast mixture and the wet ingredients to the dry ingredients. Mix until a dough starts to form. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

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.

Shape Bomboloni

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1/2 inch thick. Cut into circles using a round cutter or glass, about 2 inches in diameter.

Second Rise

Place the cut dough circles on a floured baking sheet, cover them with a cloth, and let them rise for another 30-45 minutes.

Fry Bomboloni

In a deep pot, heat oil to 350°F (175°C). Carefully add a few dough circles to the hot oil, frying until golden brown on both sides, about 2-3 minutes per side.

Drain and Fill

Remove the bomboloni from the oil and drain on paper towels. Once cooled slightly, fill with your choice of pastry cream or jam using a piping bag.