italian bomboloni

3 cups bread or all-purpose flour

2¼ teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup sugar , plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup milk 

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla 

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling
1. during a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon peel .

Then add the eggs, milk, butter, and vanilla , and blend well. Knead the dough within the stand mixer for two minutes, or if making the dough by hand.

tip it onto a floured surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky.

Transfer the dough to an outsized , lightly oiled bowl. Cover with wrapping and permit to rise during a warm place for 1 hour or until doubled in size.

2. employing a kitchen utensil , roll out the dough until about 3/4 inch thick. Then, employing a round pastry cutter the dimensions of a cup, cut the dough into disks.

Place the dough on a baking sheet lined with parchment paper, and canopy with wrapping . Allow rising for an additional hour.

3. Heat oil during a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown.

Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in sugar until completely covered.

4. Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make alittle hole within the side of every doughnut, push within the nozzle and squeeze to fill the bomboloni. Serve warm.

recipe source :



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