A traditional sweet eaten all over Italy, bomboloni can be dusted simply with sugar, filled with vanilla custard or doused in melted chocolate. Whatever your preference, make sure you make more than you think you’ll need as they disappear very quickly.
- 185 g (1¼ cups) plain flour
- 2 tsp sugar
- 7 g dried yeast
- 140 ml milk, warmed
- 2 tbsp unsalted butter, melted
- ½ egg, lightly beaten
- olive oil, to deep fry
- cinnamon sugar or caster sugar, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 2½ hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine half the milk, yeast and sugar in a bowl and stir to dissolve. Set aside for 10 minutes.
Add the remaining milk, butter and egg to the yeast mixture. Place the flour in a large bowl and add the combined wet ingredients. Mix with a wooden spoon until well combined, cover and set aside for 2–2½ hours until doubled in size.
Roll 20 grams portions of the dough into balls about the size of a ping pong ball and arrange on a lightly floured tray. Cover lightly with plastic wrap and allow to prove for 2 hours or until the bomboloni look light and fluffy (you can also prove the bomboloni overnight in the fridge).
Fill a deep saucepan with 10 cm of olive and bring to 170˚C. Deep fry the doughnuts in batches, for 2–2½ minutes, turning a few times until golden. Drain on paper towel then roll in cinnamon sugar.
Photography by Alan Benson