Description
A classic Italian donut recipe for a sweet treat.
Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, softened
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5-10 minutes until foamy.
- Stir in the remaining sugar, eggs, vanilla extract, and salt.
- Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Incorporate the softened butter, a little at a time, kneading until fully combined and the dough is smooth.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and roll it out to about 1/2 inch thickness.
- Cut out rounds using a 3-inch cookie cutter.
- Place the rounds on a floured baking sheet, cover, and let rise for another 30 minutes.
- Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C).
- Fry the donuts in batches for 2-3 minutes per side, until golden brown.
- Remove donuts with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar while still warm.
Notes
- For a cream-filled bomboloni, make a small hole in the side and pipe in your favorite pastry cream or jam after they have cooled.
- Ensure your oil is at the correct temperature to avoid greasy donuts.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 donut
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: bomboloni, italian donuts, fried dough, sweet pastry, italian dessert, powdered sugar donuts