Go Back

Bomboloni, the Donuts of Tuscany

Prep Time30 minutes
Cook Time2 minutes
Total Time3 hours 32 minutes
Course: Desserts, Snack, Street Food, Summer Recipes
Cuisine: Tuscan recipes
Servings: 12 bomboloni
Author: Edoardo Pucciarelli

Ingredients

First Dough

  • ½ oz brewer’s yeast
  • ¾ oz all purpose flour
  • 2 tsp Warm water

Second Dough

  • oz all purpose flour
  • oz Manitoba flour
  • 1 egg
  • 2 oz butter
  • oz white caster sugar
  • 1/2 cup milk
  • 1 pinch sea salt
  • 1 grated lemon rind

Frying

  • good oil for frying

Icing

  • white caster sugar

Instructions

First Dough

  • Pour flour, water, and brewers’ yeast in a bowl and mix.
  • Make a homogeneous pat, then cover the bowl with plastic wrap. Let rest for 1 hour in a turned-off oven.

Second Dough

  • Pour in a bowl flours, with an egg in the middle, butter, sugar and lemon zest.
  • Mix with your hands, and pour milk little by little.
  • Add the first dough.
  • Mix with your hands for 20 minutes to get a homogenous and solid dough. If you use the pasta maker machine, work it until it will be strung to the hook.
  • Cover the bowl with a plastic wrap, and let it rise in a turned-off oven for 2 hours.
  • Roll the dough to obtain a puff pastry of 2 cm / 0'78" inch of height.
  • Use a circular pasta cutter with 8 cm / 3'14 inch of diameter to make some disks. With a plastic bottle cap press in the center of the pasta disk to get the donuts. Put them on a baking tray covered with bakery paper, with some scattered flour.
  • Cover with plastic wrap for one hour.

Frying

  • When the dough is ready, pour some seeds oil in a frying pan. When the oil will be hot enough, fry one at the time the bomboloni, turning them upside down a couple of times.
  • When the bomboloni will be gilded, drip the oil with a slotted spoon. Put them upon bakery paper scattered with sugar for the icing, until the entire surface is covered.
  • Serve while still warm! Enjoy