Tuscan bombolini

Tuscan bombolini

18 ratings

Ciaran, photographer


„This delicious Italian pastry is as fun to make as it is to eat.“

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-8+
400 g
flour
7½ g
yeast (dry)
330 g
sugar (divided)
300 ml
water
50 g
butter
1
lemon (zest)
475 ml
vegetable oil
flour for work surface
Metric
Imperial
  • 400 g flour
  • 7½ g yeast (dry)
  • 330 g sugar (divided)
  • 300 ml water
  • 50 g butter
  • 1  lemon (zest)
  • 475 ml vegetable oil
  • flour for work surface

Utensils

  • plate
  • standing mixer or hand mixer with beaters
  • fine grater
  • paper towels
  • small saucepan
  • small bowl

Enjoy with

Caffè macchiato
An Italian pastry deserves an Italian coffee drink. Warm, flaky, sugary dough paired with hot, frothy milk and coffee can’t be beat.

Nutrition per serving

Cal
913
Protein
6g
Fat
65g
Carb
78g

Step 1/5

Dissolve yeast and part of sugar in lukewarm water and then add mixture to a standing mixer with flour. Beat until a smooth, even dough forms. Cover and let rise in a warm place for approx. 15 – 20 min. until dough has doubled in volume.
  •  tsp yeast (dry)
  • 1 pinch sugar
  • 300 ml water
  • 400 flour
  • standing mixer or hand mixer with beaters

Dissolve yeast and part of sugar in lukewarm water and then add mixture to a standing mixer with flour. Beat until a smooth, even dough forms. Cover and let rise in a warm place for approx. 15 – 20 min. until dough has doubled in volume.

Step 2/5

Next, add butter, rest of the sugar, and lemon zest to standing mixer. Beat until an elastic dough forms.
  • 50 butter
  • 130 sugar
  • 1 lemon
  • fine grater

Next, add butter, rest of the sugar, and lemon zest to standing mixer. Beat until an elastic dough forms.

Step 3/5

Transfer dough to a floured work surface. Now, form the dough into small, golf ball-sized rounds. Allow to rise for approx. 25 – 30 min. Then, flatten out dough and with a small cookie cutter, cut out the center of the dough. Allow dough to rise for approx. another 50 – 60 min.
  • flour for work surface

Transfer dough to a floured work surface. Now, form the dough into small, golf ball-sized rounds. Allow to rise for approx. 25 – 30 min. Then, flatten out dough and with a small cookie cutter, cut out the center of the dough. Allow dough to rise for approx. another 50 – 60 min.

Step 4/5

Heat some vegetable oil in a small saucepan over medium heat. Fry bombolini in oil for approx. 3 – 4 min. until golden brown. Remove from oil and transfer to a paper towel-lined plate.
  • 475 ml vegetable oil
  • plate
  • paper towels
  • small saucepan

Heat some vegetable oil in a small saucepan over medium heat. Fry bombolini in oil for approx. 3 – 4 min. until golden brown. Remove from oil and transfer to a paper towel-lined plate.

Step 5/5

Pour sugar into a small bowl. Roll bombolini in sugar and transfer to a plate for serving. Enjoy!
  • 200 sugar
  • small bowl

Pour sugar into a small bowl. Roll bombolini in sugar and transfer to a plate for serving. Enjoy!