Bomboloni, the Donuts of Tuscany
First Dough
  1. Pour flour, water, and brewers’ yeast in a bowl and mix
  2. Make a homogeneous pat, then cover the bowl with plastic wrap, and let rest for 1 hour in turned-off oven
Second Dough
  1. Pour in a bowl flours, with an egg in the middle, butter, sugar and lemon zest.
  2. Mix with your hands, and pour milk little by little.
  3. Add the first dough.
  4. Mix with your hands for 20 minutes, or at least until the dough will be stringed to the pasta maker’s hook, to obtain a homogenous and solid dough.
  5. Cover the bowl with a plastic wrap, and let it rise in a turned-off oven for 2 hours
  6. Roll the dough to obtain a puff pastry of 2 cm / 0’78” inch of height.
  7. Use a circular pasta cutter with 8 cm / 3’14 inch of diameter, to make some disk, and with a plastic bottle cap press in the center of the pasta disk to get the donuts.and put them on a baking tray covered with bakery paper, with some scattered flour.
  8. Cover with plastic wrap for one hour.
  1. When the dough will be ready, pour some seeds oil in a fry pan, and when the oil will be hot enough, fry one at time the bomboloni, turning them upside down a couple of time.
  2. When the bomboloni will be gilded, drip the oil with a slotted spoon, and put them upon bakery paper scattered with sugar for icing, until it is covered all the superfice.
  3. Serve warm! Enjoy
Recipe Notes

Bomboloni the Donuts of Tuscany