Ingredients
- All-purpose flour: 3 1/2 cups
- Granulated sugar: 1/4 cup
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Warm milk: 1 cup
- Eggs: 2 large
- Unsalted butter, melted: 1/4 cup
- Vanilla extract: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Step 1: In a large bowl, whisk together flour, sugar, and salt. In a separate small bowl, dissolve yeast in warm milk. Let stand for 5 minutes until foamy.
- Step 2: Add the yeast mixture, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms.
- Step 3: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Punch down the dough and roll it out to about 1/2 inch thickness. Use a round cookie cutter (around 3 inches in diameter) to cut out circles. Place the circles on a parchment-lined baking sheet, cover loosely, and let rise for another 30 minutes.
- Step 5: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully drop the dough circles into the hot oil, a few at a time, and fry for 2-3 minutes per side, until golden brown.
- Step 6: Remove the bomboloni with a slotted spoon and place them on a wire rack to drain excess oil. Once cooled slightly, fill with your favorite cream or pastry cream using a piping bag. Dust with powdered sugar before serving.
Notes
- For best results, fill the bomboloni with cream just before serving to prevent them from becoming soggy.
- If you have leftover unfilled bomboloni, store them in an airtight container at room temperature for up to 2 days.
- To refresh day-old bomboloni, warm them briefly in a low oven (around 300°F/150°C) for a few minutes to restore some of their softness.
- Don't overcrowd the pot when frying; maintaining the oil temperature is key to achieving a light and golden crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American