Italian Bomboloni


° 550 g of flour

° 30 cl of milk

° 2 eggs

° 70 g of sugar

° 50 g of butter

° 15 g of fresh yeast

° 1 vanilla pod

° 1 c. teaspoon salt

° Neutral frying oil



In a bowl, mix the flour, sugar, baking powder, vanilla bean and salt. Form a well in the middle and pour in the milk and eggs. Combine very well until the dough is Soft . Dissolve  butter & join it to the preparation . Continue kneading the dough by hand for 5 minutes so that it becomes supple and smooth. Form a ball of dough and place it in a lightly oiled bowl. Cover and let the dough rise for 1.5 hours so that it can double in size.


Once the dough has rested, degass it and place it on a lightly floured work surface. Gently roll out the dough to form a rectangle of dough 1.5 cm thick. Using an 8 cm diameter cookie cutter, cut even circles until all the dough is used up. Put them diverge on a baking sheet lined with parchment paper. Covering formed donuts with a clean cloth & let them rise for 31 min .


Meanwhile, heat the frying oil in a pot. Dip the donuts in the oil, 2 at a time. Fry them for about 1 minute on each side and turn them quickly. Remove the donuts with a skimmer and place them in kitchen paper.


Before serving, make a cut on half of the donut to fill them with whatever you want (chocolate, jam, honey, etc.). Finally, sprinkle them with icing sugar.


The best thing about these types of donuts is that you cook them however you like! You can garnish them with pastry cream using a pastry bag to follow the initial recipe. Or revisit them by decorating them with chocolate chips or sugar balls …


Written by P. Powel

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