Italian Doughnuts (Bomboloni) are Italian filled doughnuts primarily connected to the Tuscany region, but they may have origins in Austria.
A Bomboloni is basically a fried doughnut, and you can find them across Italy in every pastry shop or coffee bar in a myriad of variations.
In some parts of Italy, they are called bomba or bombe meaning “bomb,” because they resemble a small grenade.
3 cups bread or all-purpose flour
2¼ teaspoons fast-acting dry yeast
2 teaspoons salt
1/4 cup granulated sugar, plus more for coating
1 lemon, zested
2 eggs, lightly beaten
3/4 cup whole milk
1/2 stick (4 tablespoons) butter, softened
1 teaspoon vanilla extract
Vegetable oil, for frying
Chocolate-hazelnut spread, jam or pastry cream, for filling
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