Bomboloni
Author: 
Recipe type: Cookies
Cuisine: Italian
 
Ingredients
  • ½ cup (125 mL) lukewarm water
  • ½ cup (125 mL) lukewarm milk
  • 1 tbsp (15 mL) active dry yeast
  • ⅓ cup (80 mL) room temperature butter
  • ¾ cup (185 mL) granulated sugar (plus more for coating)
  • 2 large eggs
  • 4 cups (1000 mL) all-purpose flour
  • 1 ½ (7.5 mL) tsp salt
  • vegetable oil for frying
  • chocolate hazelnut spread, pastry cream or preserves for filling
Instructions
  1. In a shallow bowl combine the water and milk. Add the yeast and cover to let activate for 15 minutes.
  2. In a separate large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy then add the eggs one at a time and mix well.
  3. Add the yeast mixture and 2 cups of flour to the butter mixture. Give a little mix then add the rest of the flour and the salt.
  4. Mix or knead for a few minutes until you have a soft but not sticky dough. Cover with food safe plastic wrap and let rest in the refrigerator for 12 hours.
  5. Roll out the dough on a floured surface to about ½ inch thickness.
  6. Cut out 1 ½ inch diameter circles and place on a baking sheet.
  7. Cover lightly with a tea towel and let rise for at least one hour.
  8. Prepare a small pot or deep fryer with oil and heat to 360°F.
  9. Fry the dough a few at a time so they are not over crowded and turn to ensure even cooking. Remove when golden brown and roll them in sugar while still hot.
  10. Place on cooling rack. When cool enough to touch, fill with desired filling using a piping bag with a plain tip.
  11. Best eaten while still warm.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/cookbook-corner-nonnas-way-by-angela-desalvo-and-anna-romano/%3C/div%3E