Bombolone

9 steps. Take it one step at a time.

1. 01

   Combine the lukewarm milk, yeast, and a teaspoon of the sugar

   In a small bowl, combine the lukewarm milk, yeast, and a teaspoon of the sugar. Let it sit for about 10 minutes until it becomes frothy.

   10 min
2. 02

   Mix the bread flour, remaining sugar, lemon zest, and salt

   In a large stand mixer bowl, mix the bread flour, remaining sugar, lemon zest, and salt. Add the yeast mixture and the eggs.

3. 03

   Knead with a dough hook

   Knead with a dough hook on medium-low speed. Gradually add the softened butter piece by piece, ensuring each piece is incorporated before adding the next. Continue kneading for 8-10 minutes until the dough is smooth, shiny, and pulls away from the sides.

   10 min
4. 04

   Place the dough in a lightly greased bowl

   Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place for about 1.5 to 2 hours, or until doubled in size.

   2 hr
5. 05

   Punch down the dough

   Punch down the dough and turn it onto a lightly floured surface. Roll out to a thickness of about 1.5 cm (1/2 inch). Cut out circles using a 3-inch (8 cm) round cutter.

6. 06

   Place circles on a parchment-lined tray

   Place circles on a parchment-lined tray, cover loosely, and let rise for another 45-60 minutes until puffy.

   1 hr
7. 07

   Heat the vegetable oil

   Heat the vegetable oil in a deep pot to 350°F (175°C). Carefully fry the bomboloni in batches, about 2-3 minutes per side, until deep golden brown. Do not overcrowd the pot.

   6 min
8. 08

   Remove with a slotted spoon

   Remove with a slotted spoon and drain briefly on paper towels. While still hot, roll each bombolone in granulated sugar until well coated.

9. 09

   Once cooled slightly, poke a hole

   Once cooled slightly, poke a hole in the side or top of each doughnut with a small knife or skewer. Use a piping bag fitted with a plain tip to fill with pastry cream.