Bombolini (Italian Donuts)
Ingredients:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (110°F/45°C)
- 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 3 large egg yolks
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Granulated sugar, for coating
- Optional: pastry cream, Nutella, or jam for filling
Directions:
1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the egg yolks, softened butter, vanilla extract, and the yeast mixture to the dry ingredients.
4. Mix until a sticky dough forms, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
6. Punch down the dough and roll it out to about 1/2 inch thickness.
7. Using a round cookie cutter (about 2 to 3 inches in diameter), cut out circles and place them on a floured tray.
8. Cover the dough rounds and let them rise for another 30 minutes.
9. Heat vegetable oil in a deep pan to 350°F (175°C).
10. Fry the bombolini in batches, turning occasionally, until golden brown on all sides (about 2-3 minutes per side).
11. Remove with a slotted spoon and drain on paper towels.
12. Roll the warm bombolini in granulated sugar to coat evenly.
13. If desired, fill the bombolini with pastry cream, Nutella, or jam using a piping bag fitted with a small nozzle.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 10 minutes
Kcal: 250 kcal per bombolino | Servings: 12 servings
Tips:
Use a kitchen thermometer to maintain the oil temperature for perfectly fried bombolini without greasiness.
For extra fluffy texture, avoid adding too much flour while kneading; the dough should remain slightly sticky.