Authentic Italian donuts are known as Bomboloni. They are incredibly soft and fluffy on the inside, lightly fried until golden, then usually filled with vanilla custard or jam and coated in sugar. Bomboloni are commonly served in Italian cafés alongside coffee.
Cooking Time
60 minutes
Serves
6 people
Ingredients
4 cups all-purpose flour
1 cup warm milk
½ cup sugar
2 teaspoons instant yeast
2 eggs
¼ cup butter, softened
1 teaspoon vanilla extract
A pinch of salt
Oil, as needed (for frying)
Powdered or granulated sugar, as desired (for coating)
Filling of choice: vanilla custard or jam
Method
In a bowl, add the warm milk, yeast, and sugar. Leave for 10 minutes until the yeast activates.
Add the eggs and vanilla to the yeast mixture and mix well.
Add the softened butter and mix until fully incorporated.
In a separate bowl, mix the flour and salt. Gradually add to the wet ingredients while kneading until a soft dough forms. Knead for 8–10 minutes until elastic.
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough, roll it out to about 1 cm thickness, and cut into circles using a cup or cutter.
Arrange the donuts on a tray and let them rest for 20 minutes.
Heat oil over medium heat and fry the donuts, turning until golden on both sides. Remove and drain on paper towels.
While still warm, coat the donuts with sugar. Fill with custard or jam using a piping bag.
Serve warm or at room temperature.
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