Italian cuisine · Breakfast & Eggs

Bomboloni

Fluffy Tuscan fried doughnuts, golden and sugar-coated, filled with vanilla cream.

Ingredients · for 8 servings

• 500g flour
• 21g fresh yeast
• 200ml lukewarm milk
• 80g sugar
• 2 eggs
• 60g soft butter
• 1 organic lemon
• 1 pinch salt
• 400ml vanilla cream (pastry cream)
• 100g sugar, for coating
• 1L oil, for frying

Instructions

1. Dissolve the yeast in the lukewarm milk, stir in 2 tbsp flour and 1 tsp sugar, and let stand for 15 min until the starter foams visibly.
2. Add the remaining flour, sugar, eggs, soft butter, finely grated lemon zest and a pinch of salt, and knead for 10 min into a smooth, silky dough.
3. Cover and let rise in a warm place for 60 min, until doubled in volume.
4. Roll out the dough 1.5cm thick, cut out 8cm circles, and let rise on a floured cloth for a further 30 min, until visibly puffed.
5. Heat the frying oil to 165°C and fry the doughnuts for 2–3 min per side, until golden brown with the typical pale ring around the middle.
6. Roll while still hot in the sugar, let cool briefly, and fill generously from the side with the vanilla cream using a piping bag; serve the same day.