Bombolini (Italian Donuts)
Ingredients:
Dough:
2¼ teaspoons instant yeast
½ cup lukewarm milk
3 tablespoons granulated sugar
2½ cups all-purpose flour
2 tablespoons potato starch (optional)
¼ teaspoon salt
3 egg yolks
¼ cup unsalted butter, softened
Directions:
In a small bowl, combine the lukewarm milk and instant yeast. Stir gently and let it sit for about 5 minutes, or until the yeast becomes foamy.
In a large mixing bowl, whisk together the flour, granulated sugar, potato starch (if using), and salt.
Add the egg yolks and the yeast-milk mixture to the dry ingredients. Mix until a soft dough forms.
Add the softened butter and knead the dough by hand or with a stand mixer fitted with a dough hook for about 8–10 minutes, until the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Once risen, punch down the dough and transfer it to a lightly floured surface. Roll the dough to about ½ inch thickness.
Using a round cutter (about 2–3 inches), cut out donut rounds. Place them on a baking sheet lined with parchment paper. Cover and let them rise again for 30–45 minutes.
Heat oil in a deep pot or fryer to 350°F (175°C). Fry the donuts in batches for about 2 minutes per side, or until golden brown.
Remove and drain on paper towels. Once slightly cooled, roll them in granulated sugar.
Optional: Fill the bomboloni with pastry cream, jam, or Nutella using a piping bag.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours (including rising time)
Kcal: 190 kcal per donut (approx.) | Servings: 12 bomboloni