Bomboloni

Ingredients

• 500 g00 flour
• 250 mlwhole milk
• 40 gfresh yeast
• 80 ggranulated sugar
• 3eggs
• 80 gunsalted butter
• 800 mlvegetable oil — for frying

Method

1. Begin by bringing the 3 eggs, 80 g unsalted butter, and 250 ml whole milk to room temperature. This ensures they incorporate smoothly into the dough, creating a uniform texture.
2. In a small bowl, dissolve 40 g fresh yeast in the warm milk. Stir gently until the yeast is completely dissolved and the mixture becomes frothy, indicating the yeast is active.
3. In a large mixing bowl, combine 500 g 00 flour and 80 g granulated sugar. Create a well in the center and pour in the yeast mixture, followed by the eggs. Mix until a sticky dough forms.
4. Gradually add the softened butter to the dough, kneading continuously. The dough should become smooth and elastic, pulling away from the sides of the bowl. This kneading process helps develop gluten, essential for the dough's structure.
5. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size. This should take about an hour, and the dough will feel airy and light when ready.
6. Once risen, punch down the dough to release excess air. Roll it out on a floured surface to about 1 cm thickness, then cut into circles using a round cutter, about 8 cm in diameter.
7. Heat 800 ml vegetable oil in a deep, heavy-bottomed pot over medium heat. The oil is ready when a small piece of dough dropped in sizzles and rises to the surface. Fry the bomboloni in batches, turning occasionally, until they are golden brown on all sides.
8. Remove the bomboloni with a slotted spoon and drain on paper towels. While still warm, roll them in additional granulated sugar to coat evenly. Serve immediately for the best texture, as the exterior will be crisp while the inside remains soft and fluffy.